Recipes for pheasant


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.

Full recipe
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 through first.

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. Cover and 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 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 simmer.

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.

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