Anyone have a recipe for Pheasant Wild Rice Soup?

[Coach Dog]

I have a few pheasants in the freezer that I want to eat up soon. I love chicken wild rice soup, and I would like to make my own but substitute pheasant. Any good recipes out there? Thanks in advance!

Coach Dog

[Guest]

Ingredients:

1/2 Sweet Yellow Onion-Diced
2-Diced Fresh Carrots
2-Stalks Fresh Diced Celery
2-3 Cups Cooked Wild Rice
2-3 Bay Leaves
2-Cloves Garlic, Diced or crushed
2-Cups Chicken or Pheasasnt Stock
OPTION-1/2 C. Dry White Wine
Freshly Ground Black Pepper
2-Pints Heavy Cream
3-4 Cups Diced cooked Pheasant

Procedure:

In a large, heavy bottomed Stock/Soup Pot melt 3-4 Tbsps. Butter over Med-high heat.

Cook Onion, Carrots and Celery until translucent(appx. 3-4 minutes)stirring occasionally, add garlic and bay leaves, cook an additional minute.

Add Stock, pepper and wine, increase heat to high and simmer for 5-minutes, reduce heatto med-low, stir in wild rice and pheasant and let it cook for 10-15 minutes on low, next add cream--DO NOT BOIL. Check for taste, salt if needed.

Let the soup heat thoroughly while you heat some good crusty bread.

Serves 8-10

Serve with warm bread and your favorite Cheese--Jarlsburg Swiss, Machego, Aged Gouda

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Chells

[Borch]

Cream of Wild Rice Soup

Jeff Borchardt

4 stalks Celery, chopped
1 med onion, chopped
3 carrots, shredded
1/2 med. green pepper, chopped
2 4 oz cans sliced mushrooms, drained, reserve liquid
9 slices of bacon, cut into 3/4 inch pieces
2 Tbsp butter
1/2 cup flour
1/2 tsp pepper
1 tsp salt
6 cups chicken broth
2 cups cooked diced chicken/pheasant
1 pint half and half
2 Tbsp parsley flakes
2 cups wild rice

Rinse and cook the wild rice. Usually takes 20 - 30 minutes for he rice to cook. In the meantime brown bacon pieces in a dutch oven or large pot. Take out bacon pieces once browned and save for later. Add butter to bacon drippings. Saute' celery, onion, carrots, green pepper and mushrooms until vegetables are tender. Add flour, salt and pepper. Stir over heat until flour is of a pasty to bubbly consistency. Add chicken broth and reserved mushroom liquid. Stir and cook until thickened(10 - 15 minutes). Add bacon pieces, cooked pheasant, wild rice, half and half and parsley. Simmer about 15 minutes. Do not boil. Serves 10 -12 people.

I've also use an awsome pheasant and dumpling recipe. I'll try to dig it up if anyone is interested.

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I bad day of fishing??? I honestly don't know what you're talking about!

[This message has been edited by Borch (edited 12-11-2003).]

[jerpro]

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