Good Pheasant Recipe

[McPat]

One more. This is for the birds old Munch Mouth gets his jaws on or the ones that get pummeled by two or three guns.


CREAMY WILD RICE AND PHEASANT SOUP


1 Pheasant
1 Large Onion, Chopped
1 Cup Celery, Chopped
1 Pound Fresh Mushrooms, Sliced
Margarine or Butter To Taste
1 Cup Flour
2 Cups Cooked Wild Rice
12 Chicken Bouillon Cubes
4 Cups Half and Half

Pressure cook or boil the pheasant until it is done (I put mine in the crock pot over night on low); chunk meat into small pieces. In a separate pan, saute onions, celery, and mushrooms in margarine or butter until tender. Sprinkle flour over vegetables until well coated (mixture will be pasty). To the freshly cooked wild rice, ad bouillon cubes. Add coated vegetables, pheasant bits, and half and half. Heat and stir to make sure the vegetables blend into the soup. DO NOT BOIL. Serves six.

MY VARIATIONS

I don’t use the bouillon cubes, but I salt and pepper to taste. I also use fresh garden herbs as available--thyme, sage, parsley and/or chives. These get thrown into the pot with the vegetables. I have also put broccoli and baby carrots in as additional vegetables, one cup each. Also I have added about a cup or two of the pheasant or chicken stock to the pot and topped the pot off with milk (you may also top off with more half and half). This will serve more than six depending on how big your pot is. (I always fill my biggest pot full.) By the way, you may substitute Rice-A-Roni or Uncle Ben’s wild rice mixes as the seasoning packets will help with the elimination of the bouillon cubes, plus they are easier to make than straight wild rice.

McPat