Tuesday, December 25, 2012

Pheasant Soup


Pheasant Soup
Step One
  • Two Pheasants, cut up in pieces (chukars or quail can be used)
  • 4 cups water
  • 4 celery stocks, diced finely
  • 1 medium onion, diced finely
  • 3 carrots, diced finely
  • 1 tsp. salt
  • 1 tsp. pepper
  • 4 bay leaves
Combine these items in a pressure cooker and
 cook for 20 minutes at 15 lb.. or you may
 use a crock pot, coking for 8 hours. When
 finished, remove (shred) the pheasant meat 
from the bones. Strain the pheasant stock and save it, but discard the vegetables used for making the stock.
Step Two
  • Pheasant stock (you may add water if needed)
  • 6 celery stocks, diced
  • 6 carrots, peeled and diced
  • 1 onion, peeled and diced
  • salt and pepper to taste
Combine and cook these
 ingredients until the vegetables are just done.
Step Three
You're just about there. Now add flat egg noodles
 (drained and rinsed) and stir in the shredded pheasant meat. 
 Heat the soup to serving temperature and serve with a hardy bread.
Serves: 6
Notes: Can be frozen
From Olex Preserve, for the love of bird dogs and hunting

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