PHEASANT NOODLE SOUP
This is my rendition of pheasant noodle soup. Everyone who makes this probably does something a little different. If you are short of pheasants, use any white meat. Turkey, rabbit, grouse, partridge or quail all spring to mind. You could even make this with fish if you were so inclined, but if you do, don't cook the broth more than 1 hour. Everything else is pretty easy to find. For me, this is a winter warmer, something to eat for lunch on a cold day. For a dinner, you might need only some bread and a salad to go with it.
Provided by Hank Shaw
Categories Soup
Time 3h30m
Number Of Ingredients 19
Steps:
- Make the broth first. Coat the pheasants with some oil and salt well. Put them in a roasting pan and roast in the oven at 400°F for about 1 hour. Remove the pheasants and put into a stock pot and just barely cover with water. Set the heat to medium-high. Pour some water into the roasting pan and let that sit for a few minutes to loosen things up. Scrape any browned bits off the bottom of the roasting pan with a wooden spoon and pour that into the stock pot. As soon as the stock begins to simmer, drop the heat to low and let this cook very gently for 2 hours.
- While this is simmering, drop the pheasant breasts into the broth and let them cook gently for 20 minutes. Remove them, shred the meat and set aside.
- Fish out the pheasants and pick off all the meat from the legs, thighs, wings and carcass. Set this aside and return the bones to the stock pot. Add 2 stalks of celery, 2 carrots, the smashed garlic clove, rosemary, bay leaves and the star anise if using. Separate the light from dark parts of the leeks. Chop the dark green parts and add to the stock, and slice the white and light green parts and set aside for the soup. If you're using onions, just add 1 chopped onion now. Let the stock cook another 90 minutes.
- When you're ready to make the soup, you can do one of two things: You can simply set up a fine mesh strainer over the pot you are going to make the soup in, or you can properly strain your stock and use that. To properly strain the stock, put a piece of paper towel in the strainer and set that over a big bowl or other large container. Ladle the stock from the stockpot through the strainer set-up into the big bowl. This will give you a nicer, clearer broth.
- To finish the soup, heat the butter in a Dutch oven or other soup pot set over medium heat. Saute the white parts of the leeks (or the onion), the final 2 celery stalks and carrots until soft and translucent, but not browned. This should take about 5 to 8 minutes. Add the vermouth and let this boil a minute or two, then add the bay leaf and about 4 to 8 cups of the stock you just made. Let this simmer very gently.
- To cook the noodles, you can do one of two things: You can just drop them into your soup, which is fine but it will make the broth cloudy. Or, you can boil your noodles in some salty water and add them later. I boil mine separately because I like clear broth.
- While the noodles are cooking, return all the picked-over pheasant meat (and the shredded breast meat) to the soup. Add salt and black pepper to taste. When the noodles are ready, add the parsley and serve.
Nutrition Facts : Calories 918 kcal, Carbohydrate 51 g, Protein 87 g, Fat 39 g, SaturatedFat 13 g, Cholesterol 301 mg, Sodium 233 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CREAMY PHEASANT OVER NOODLES
This is a recipe I use during hunting season. We are all hunters and the opening day of pheasant season in South Dakota is like a national holiday around here!
Provided by sklhczech
Categories Very Low Carbs
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bone pheasant and dice into bite-sized chunks.
- Melt butter in frying pan; add pheasant chunks and saute for 15-20 minutes. Added drained mushrooms.
- Mix together mushroom soup, worcestershire sauce and milk until smooth.
- Pour over pheasant and mushrooms in pan and simmer 30-45 minutes.
- While pheasant is cooking boil noodles til done, drain and keep warm.
- Serve pheasant over hot noodles.
Nutrition Facts : Calories 1120.6, Fat 70.5, SaturatedFat 28.4, Cholesterol 351.4, Sodium 1602.3, Carbohydrate 21.4, Fiber 0.9, Sugar 7.1, Protein 97.7
CREAMED PHEASANT
Make and share this Creamed Pheasant recipe from Food.com.
Provided by Charlotte J
Categories Pheasant
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Fry pheasant in oil until brown.
- Take out of pan.
- To pan add flour and bouillon dissolved in 1/2 cup water.
- Add soup, sour cream, half-and-half, 1 cup water, and salt and pepper.
- Add pheasant and bake at 350° until pheasant is tender.
PHEASANT IN CREAM SAUCE
While it sounds fancy, this dish is easy to make. And if you don't have pheasant available, you can substitute chicken for an equally delicious main course. -Julie Anderson, Wausau, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 3-4 servings.
Number Of Ingredients 10
Steps:
- Place pheasant in an ungreased 11x7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally. Sprinkle again with paprika before serving.
Nutrition Facts :
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