Pheasant Étouffée

Preparation

• Season the pheasant legs and thighs all over with the kosher salt and black pepper and place them in a large Dutch oven with the olive oil over medium-high heat and fry for about 5 minutes, turning often, until golden brown on all sides.
  
• Add enough water to the Dutch oven to completely cover the pheasant legs and thighs.
• Bring to a boil over high heat, then reduce the heat to medium-low and simmer for about hours until the pheasant meat is falling off the bones.
• Transfer the pheasant legs and thighs to a cutting board or bowl and let cool enough to easily handle. Using your hands, shred the meat off the bones, and discard the bones and water. Place the shredded pheasant meat in the refrigerator until ready to use later.
• Wipe out the Dutch oven with a paper towel so it’s dry, then add the flour and butter over medium heat and whisk slowly and constantly for 10 minutes to make a blonde-colored roux.
• Add the onion, bell pepper, and celery and continue to stir occasionally for about 5 minutes until the vegetables are softened.
• Add the minced garlic and sauté for another 2 minutes.
• Stir in the chicken broth, Harvesting Nature seasoning and bay leaves and bring to a boil, then immediately reduce the heat to medium-low and cook, uncovered, stirring occasionally for about 10 minutes.
• Turn off the heat, add the sausage, shredded pheasant, and gumbo file powder and stir well to combine. Cover and allow to sit for 10 minutes prior to serving.
• Serve over cooked white rice and garnish with chopped green onions and a sprinkle of cayenne pepper if so desired.