While camping recently in Vermont on Lake Champlain my husband came down with a stomach bug and was very timid about what he would be able to eat for dinner…
We are avid hunters, and as such we harvest 99% of all the meat we consume. We recently bought a small travel trailer with all the comforts of home, and had just finished a 2 week tour around Vermont visiting family and friends. Along with the frozen MD Whitetail deer, WY elk and antelope, I packed the camper freezer with some pheasant breasts and stock I made last year. Soup wasn’t in my plan for 90° July temperatures, until the mysterious stomach bug arrived! I used the fresh produce I had on hand, and was truly happy with the end result; so I thought I would share the recipe.
Wild Pheasant Summer Soup
- 6 pheasant breasts cut into bite size pieces
- 1 tablespoon each olive oil & unsalted butter
- 1 cup finely chopped vidalia onion
- 1 tablespoon chopped garlic
- 1 half large heirloom tomato diced
- 1/4 cup grape tomatoes halved, reserve a few for garnish
- 2 parsnips peeled and chopped
- 1 cup sweet potato peeled and chopped
- 2 ears sweet corn, kernels cut off
- 1/4 cup fresh basil leaves, cut into thin ribbons, reserve some for garnish
- 1 teaspoon dried herbes de Provence
- 1 quart pheasant or chicken stock
- 1 cup thick pasta uncooked ( should need at least 12 minutes cook time) I used tagliatelle.
- Salt & pepper to taste
- Grated parmesan cheese for serving
- 1 leaf lettuce cut into ribbons for garnish
- Heat olive oil and butter in a soup pot till sizzling.
- Add pheasant meat, and brown.
- Add onion, parsnips, and sweet potato. Cook a few minutes till vegetables begin to soften.
- Stir in garlic, tomatoes, corn, herbes de Provence, basil, and pasta. Cook 3 to 4 minutes.
- Add stock, salt and pepper to taste.
- Simmer 10 to 15 minutes till pasta is done and vegetables are tender.
- Serve garnished with a sprinkle of parmesan cheese, halved grape tomatoes, and basil and lettuce ribbons.