Recipes
Pheasant and Wild Rice Soup
This dish highlights the nutty flavor of wild rice and the tender, gamey taste of pheasant, creating a hearty meal that’s perfect for chilly evenings.
Wild rice soup is a comforting classic in the Midwest, and adding pheasant makes it even more special. This dish highlights the nutty flavor of wild rice and the tender, gamey taste of pheasant, creating a hearty meal that’s perfect for chilly evenings.
Prep Time: 25 minutes
Cook Time: 45 minutes
Ingredients
- 2 cups cooked pheasant, shredded
- 1 cup wild rice
- 1 medium onion, diced (garden-grown)
- 1 carrot, diced (garden-grown)
- 1 celery stalk, diced (garden-grown)
- 2 tbsp butter
- 6 cups chicken stock
- 1/2 cup heavy cream
- 1 tsp thyme (garden-grown)
- Salt and pepper to taste
Instructions
- Cook the wild rice according to package instructions and set aside.
- In a large pot, melt butter and sauté onion, carrot, and celery until softened. Add the chicken stock and bring to a simmer.
- Stir in the pheasant, wild rice, and thyme. Simmer for 20 minutes. Stir in heavy cream and season with salt and pepper.
- Serve hot with crusty bread.