Crockpot Pukeko

SpotX Wild Foods Recipe from John Clark
Prep:30 minutes Cook:10 hours Difficulty:2

Ingrediants:

4 pukeko breasts, cubed.
½ cup salt.
1 tablespoon baking soda.
1 onion, diced.
Butter.
2 tablespoons sherry.
2 potatoes, cubed.
2 kumara, cubed.
1 can mushroom soup.
1 cup milk.
2 celery stalks, chopped.
1 packet dried Maggi soup.

Directions:

Half fill bowl with water and mix in salt and baking soda.
Place pukeko breasts in a bowl and leave to blanch overnight.
Heat butter in a frying pan and sauté onions until translucent.
Add dried pukeko meat and brown.
Transfer to crockpot.
Add the rest of the ingredients and slow cook for 8-10 hours.

Pukeko Recipes

Pukeko Soup

Crockpot Pukeko

Pukeko Patties

Pheasants
Pheasants were introduced into New Zealand as a game bird for recreational hunters back in 1842; however, they did not really establish themselves until 1865 when successful breeding by the Canterbury Acclimatisation Society prompted the importation of more birds. Numbers increased and spread until the 1900s, when predators and competition for food from smaller imported birds was blamed for a drop in pheasant numbers. Breeding by the Acclimatisation Societies throughout New Zealand, combined with the breaking-in of farmland and careful husbandry by the now Fish & Game Councils, has since seen the birds flourish.