Pheasant
& Wild Rice Soup (from
Pheasants Forever Essential Game Bird Recipies)
Juania Gale — Phillipsburg, KS
INGREDIENTS
3 whole pheasant breasts
1 large onion, chopped
1/2 Ib. fresh mushrooms, sliced, or 2
cans (4 oz. each), drained
1 stick (4 oz.) butter
1 cup flour
1 can (10 3/4 oz.) cream of potato soup
8 cups hot chicken broth
6 cups cooked wild rice
1/8 teaspoon thyme
1/8 teaspoon poultry seasoning
1/8 teaspoon sage
1 lb. bacon, cooked and crumbled
Cooking Instructions
Boil pheasant in water until tender. Cool
and debone pheasant. Dice and set aside. In large Dutch oven,
saute onions and mushrooms in butter. Sprinkle in Hour, stirring
constantly until well blended. Add soup, and mix well. Add
hot broth, stirring until well blended. Add wild rice, seasonings,
pheasant and bacon. Heat over medium-low heat until almost
boiling. Be sure NOT to boil. Garnish with fresh sage.
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