Pheasant and Wild Rice Soup

1. Stock Preparation:

   • Make stock from pheasant carcass
   • Pick all meat from bones when cool
   • Strain stock, remove fat if desired

2. Rice Cooking:

   • Cook wild rice separately until tender
   • Takes 45-60 minutes depending on rice
   • Don't overcook to mushy texture

3. Soup Assembly:

   • Sauté vegetables until softened
   • Add stock, bring to simmer
   • Add picked pheasant meat and rice

4. Finishing:

   • Stir in cream, heat through
   • Season with herbs, salt, pepper
   • Adjust consistency with stock if needed

Service: Ladle into warm bowls, garnish with fresh herbs