Pheasant and Wild Rice Soup

This hearty pheasant recipe delivers comforting, soul-warming flavors in every spoonful. Using slow simmering, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

Midwest comfort meets upland tradition

Regional Heritage This soup combines Midwest wild rice traditions with pheasant hunting culture, creating a warming dish perfect for cold weather meals.

Ingredients (Serves 10-12)

• 1 whole pheasant carcass with meat
• 1 cup wild rice
• 2 onions, diced
• 4 carrots, diced
• 4 celery stalks, diced
• 8 oz mushrooms, sliced
• 8 cups pheasant stock
• 1 cup heavy cream
• 2 tbsp fresh herbs (thyme, sage)
• Salt and pepper to taste

Method

1. Stock Preparation: Place pheasant carcass in a stockpot with onion, celery, and aromatics. Cover with 10 cups cold water. Simmer gently for 2-3 hours, skimming foam. Strain and reserve stock. Pick all meat from bones when cool.

2. Rice Cooking: In a separate pot, bring 4 cups salted water to a boil. Add wild rice, reduce heat, and simmer uncovered 45-60 minutes until tender. Drain any excess water.

3. Soup Assembly: In a large pot, sauté diced onions, carrots, celery, and mushrooms in butter until softened, about 5-7 minutes. Add 8 cups of the pheasant stock and bring to a gentle simmer for 15-20 minutes.

4. Final Integration: Add the cooked wild rice and picked pheasant meat. Simmer 5 minutes to heat through.

5. Finishing: Stir in 1/2 cup heavy cream. Season with fresh thyme, parsley, salt, and pepper. Serve hot.

Storage: Improves overnight, reheat gently

Cooking Tips for Pheasant