KFGO’s legendary farm broadcaster the late, great “Uncle” Larry Ristvedt left a big legacy. Including, his recipe for “Peckerwood Stew” for pheasant.
Ingredients:
Breasts of 6-8 pheasants or 3-4 chicken breasts, (preferred over anything with buckshot.) 2 green onions, 1 cup flour, 1/2 tsp salt, 1/2 tsp pepper,(to taste,) 4 tbsp butter, 1/2 cup cooking sherry, and 2 cans chicken noodle soup.
Mix flour, salt and pepper.
Dredge breast filets.
Melt butter over MEDIUM heat in large fry pan. Lightly brown filets on all sides. Add cooking sherry and deglaze the tasty chunks.
Add onion and soup. Cover and simmer for 30-minutes or until perfection.
(Jack Sunday is a radio veteran with nearly 50-years “behind the mike.” He likes to say he’s not old…just aging. Follow him on Facebook and Twitter @nodakjack. Listen weekdays, 4-7pm on KFGO.)