Pheasant & Wild Rice Soup - Recipe Two
This recipe is to be used with two pheasants and makes
over a gallon of soup that feeds sixteen (8 oz servings). You can halve the
recipe if you wish (using only one pheasant).
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.
Be sure and save the pheasant broth.
Wild Rice, rinsed (see cooking instructions below)
8 oz minced carrots (8 oz = 1 cup)
8 oz minced onions
8 oz minced celery
1 1/2 Tsp ground Parsley
1 1/2 Tsp ground Basil
1 1/2 Tsp Dry Oregano
1 1/2 teaspoon salt
1 1/2 teaspoon white pepper (use WHITE PEPPER)
16 oz heavy cream (16 fluid oz = 1 cup)
8 oz butter
8 oz flour
Boil the pheasant(s)
Boil the pheasant under very low heat for up to several hours, covered
by water 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 lead shot, which of course you remove.
You will need 4 cups of pheasant broth and 12 cups of water (16 cups = 1
gallon). I have a fine soup strainer that I run the pheasant broth
Cook Wild Rice
2 cups water & 1/2 cup Wild Rice
4 cups water & 1 cup Wild Rice - more dense soup
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. Cover and simmer from 45 to 60 minutes or until
most of the rice has cracked. Drain off excess water.
Make soup stock
In stockpot, saute all vegetables in all the butter until tender
and the onions are translucent. Whisk in flour - mix well. You
will get kind of a paste - keep adding cupfuls of first broth and
then water as you keep adding flour. Diluting with water will reduce an overpowering
pheasant taste to the soup.
Bring to a boil. Reduce heat and
To finish soup
Add pheasant. Stir in wild rice and seasoning. Simmer
for 20 minutes. Add heavy
cream - stir. Cook until heated through - keep hot
for service. I have put this finished soup in a crockpot and
cooked it all night long.
If leftovers thicken too much overnight, add water to reconstitute.