Recipe

Giblet Stew Recipe

	Mbalmr / All my dishes 1 year, 7 months ago 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. Prep:15m Cook:480m Servings:8	Mbalmr
	giblets

Does this look good? Yeah! / Nope

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Ingredients

2 lbs. giblets, thawed

1/2 t minced garlic

1 celery stalk, finely chopped

1 1/2 C beef broth

1 small onion, finely chopped

8 oz. fresh mushrooms, sliced

1/2 C all-purpose flour

1 t paprika

1 t Worcestershire sauce

1/2 t pepper

1 bay leaf

1 1/2 t salt

Directions

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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Comments

mao65 1 year, 7 months ago said:
This looks really good. My mother always made chicken hearts and gravy--not nearly as elegant!
Thanks for the post. Marcia

mbalmr 1 year, 7 months ago said:
Thanks, mao65! I made this tonight, actually. It smelled to me like wet dog while cooking, but my husband loves it. I served it over home made mashed potatoes, made with my NEW potato ricer! I'm so clever, finally limping into the 19th century with cooking techniques and all, LOL.

linebb956 1 year, 5 months ago said:
By giblets... U talking gizzards? If so.. I love those.. I like the liver too..

mbalmr 1 year, 2 months ago said:
I end up cutting the gizzards in half so no one chokes on them. I forgot to mention that in the recipe.

frodo 1 year, 1 month ago said:
I love gizzards, and my cat likes lizzards
and the mrs likes wendy's blizzards
and this actually has no point,
but i like your recipe 5 points

mbalmr 1 year, 1 month ago said:
Addendum: I made this again yesterday, but I used a can of beef consomme instead of the 1 1/2 C beef broth, which I thought was an improvement to the dish, but if you use consomme, cut way back on the salt.

linda2230 8 months, 4 weeks ago said:
I love giblets, I fry them and put them in rice recipes and stuffings. Thanks for the new recipe! ;-)~ Judy

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