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Pheasant & Wild Rice Soup - Recipe One
This recipe is to be used with two pheasants and makes
about a gallon of soup that feeds ten to twelve. You can halve the
recipe if you wish (using only one pheasant).
Preparation
Shoot and clean pheasant(s). It's better to use the cleaning method
where you keep the breast bone, rather than just filleting
the breast, as boiling the breastbone adds flavor to the broth.
The water should just cover the bird - add a pinch of salt. This
takes maybe an hour. Once or twice you may wish to skim off
any foam that forms. Be sure and save the pheasant broth.
Full recipe
Wild Rice, rinsed (see cooking instructions below)
3/4 cup minced carrots
1/4 cup minced onions
1 3/4 teaspoon salt
1 3/4 teaspoon white pepper (use WHITE PEPPER)
3 cups half & half
1 cup butter
1 cup flour
1/2 cup toasted slivered almonds
1 can mushrooms (button or sliced) 4 or 8 oz - optional
2 cups cooked regular white rice - optional
Boil the pheasant(s)
Boil the pheasant under very low heat for up to several hours, covered
all the while - add water if necessary. They are done when the meat
easily separates from the bone. You want to tear the meat into tiny
pieces, feeling all the while for shot, which of course you remove.
Cook Wild Rice
Full recipe
2 cups water & 1/2 cup Wild Rice
4 cups water & 1 cup Wild Rice - more dense soup
1/2 recipe
1 cups water & 1/4 cup Wild Rice
2 cups water & 1/2 cup Wild Rice - more dense soup
In saucepan, combine rice and water. Bring to a boil.
Reduce heat. Simmer from 45 to 60 minutes or until
most of the rice has cracked. Drain off excess water.
Set aside.
Make soup stock
In stockpot, saute carrots and onion until tender. Add
8 cups of strained pheasant broth (use water for balance if not
enough pheasant broth). Add pheasant. Optionally add mushrooms.
Add salt and white pepper. Bring to a boil. Reduce heat and
simmer.
To finish soup
In small saucepan, melt butter. Gradually stir in flour and
whisk it to form a roux. Cook, stirring, until slightly
golden. Whisk into large pot of pheasant soup stock, stirring,
until combined. Return to boil, stirring frequently. Reduce
heat to simmer. Stir in wild rice, optional white rice, and
almonds. Add half and half. Cook until heated through. Serve.
If leftovers thicken too much overnight, add water to reconstitute.
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