PHEASANT SOUP RECIPES

Steps:

• Put pheasant in large kettle and cover with water.
• Add salt and cover, cook until phesant is done.
• Remove phesant, skin, debone and put pheasant back in kettle.
• Drain liquid from kettle and discard.
• Add 1 carton of broth to the kettle.
• Add remaining ingredients EXCEPT noodles.
• Cook until vegetables are tender.
• Add noodles.
• Add more broth to cover noodles and cook till noodles are soft.
• This is also good with chicken instead of pheasant.

Steps:

• In a medium stock pot, combine pheasant, water, onion, garlic, carrots, and celery. Bring to a simmer and cook uncovered for 1 ½ hours or until pheasant legs and thighs are tender. Skim off any foam.
• Drain stock and discard solids, reserving the pheasant. Once cool enough to handle, remove meat from bones and set aside. Return stock to the pot with bay leaves, diced carrot, and long-grain white rice. Cook for 30 minutes or until rice expands and becomes tender.
• In a medium mixing bowl, vigorously whisk three eggs until they're slightly foamy and the whites are completely incorporated. To temper the egg mixture, take a ladle of hot soup and slowly incorporate it into the egg in a small stream while whisking constantly. Do not add hot soup too quickly to the egg or it will scramble. Continue to do this until the egg bowl feels hot. When it does, it's then safe to pour the egg and soup mixture into the pot with the rest of the soup.
• Add as much shredded pheasant as you like back to the pot, as well as lemon juice to taste. Season with salt and pepper and discard the bay leaf. The soup will thicken, so keep extra stock on hand to thin it out if needed. Serve hot with a drizzle of olive oil on top.