Recipes for pheasant


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).


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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