Giblet Stew
From mbalmr 16 years ago
- 480 minutes to make
- Serves 8
My husband hunts pheasant, so we have a lot of pheasant giblets to use. We don't care to throw out perfectly good food, so I freeze them until I have enough to make a stew. I serve it over rice with a side salad.
Ingredients
- 2 lbs. giblets, thawed shopping list
- 1/2 t minced garlic shopping list
- 1 celery stalk, finely chopped shopping list
- 1 1/2 C beef broth shopping list
- 1 small onion, finely chopped shopping list
- 8 oz. fresh mushrooms, sliced shopping list
- 1/2 C all-purpose flour shopping list
- 1 t paprika shopping list
- 1 t worcestershire sauce shopping list
- 1/2 t pepper shopping list
- 1 bay leaf shopping list
- 1 1/2 t salt shopping list
How to make it
- Rinse giblets well; pat dry with paper towel.
- Place giblets in slow cooker. In a small bowl, combine flour, salt, pepper and paprika together, then stir into giblets until they are well coated.
- Add remaining ingredients and mix well. Cook on high 4-6 hours, or low, 8 hours, or until the giblets are shrunken up and look done.
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