Wild Pheasant Summer Soup

Wild Pheasant Summer Soup
Wild Pheasant Summer Soup

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

Ingredients:

  • 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

Directions:

  1. Heat olive oil and butter in a soup pot till sizzling.
  2. Add pheasant meat, and brown.
  3. Add onion, parsnips, and sweet potato. Cook a few minutes till vegetables begin to soften.
  4. Stir in garlic, tomatoes, corn, herbes de Provence, basil, and pasta. Cook 3 to 4 minutes.
  5. Add stock, salt and pepper to taste.
  6. Simmer 10 to 15 minutes till pasta is done and vegetables are tender.
  7. Serve garnished with a sprinkle of parmesan cheese, halved grape tomatoes, and basil and lettuce ribbons.

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