Pheasant And Leek Soup Recipe
Servings: 6
Ingredients
- 3 whl pheasants liberally seasoned
- Â Â with garlic salt and pepper
- 1 x yellow onion quartered
- 3 x celery ribs each cut in two
- 8 whl garlic cloves - (to 12)
- 1 c. diced smoked bacon
- 1 gal water
- 3 x bay leaves
- 4 x chicken bouillon cubes
- 2 x leeks, white part only thoroughly washed,
- Â Â and thinly sliced into rings
- 3 x carrots diced
- 2 lrg red potatoes skin intact,
- Â Â and diced into 1/2" cubes
- 3 sprg fresh rosemary
- 2 c. diced fresh or possibly canned tomatoes
Directions
- Place pheasants, onions, celery and garlic in a large roasting pan. Top with diced bacon. Place in a 375 degree oven and roast for 1 hour or possibly till pheasants are proportionately browned. Remove from oven, allow to cold and pull meat from pheasant breasts. Save breast meat.
- Cut carcasses into 4 smaller pcs and place in a large stockpot with roasted vegetables. Cover with water and bring to a boil over high heat. Reduce heat and simmer for 3 hrs, stirring contents occasionally and keeping water level high sufficient to just cover contents. Remove pheasant pcs with tongs and pour remaining liquid through a colander to remove solids.
- Return liquid to pot and add in bouillon, leeks, carrots, potatoes and rosemary. Add in water, if necessary, so which there is about 1 1/2 qts liquid. Bring to boil, then reduce heat and simmer till carrots just begin to soften. Add in pulled pheasant breast pcs and tomatoes. Simmer for 5 min more, remove rosemary and serve with hot sourdough bread.
- This recipe yields 6 to 8 servings.
- Comments: Too many hunters throw away valuable ingredients when not using, for instance, the carcass of a pheasant to make a delicious stock or possibly sauce. I like to roast my pheasant scraps in much the same way as is called for in this recipe. The only difference is which I simmer the bones till the broth is thick and concentrated. The liquid is then strained into ice cube trays and frzn. Once frzn, I break the cubes into a zipper lock bag and use a few at a time to add in flavor to sauces, sautes and stir-fry's. The stock for this soup may be made a day or possibly two ahead or possibly simmered at very low heat overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 894g | |
| Recipe makes 6 servings | |
| Calories 233 | |
| Calories from Fat 171 | 73% |
| Total Fat 19.04g | 24% |
| Saturated Fat 6.31g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 897mg | 37% |
| Potassium 394mg | 11% |
| Total Carbs 6.72g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.81g | 2% |
| Protein 8.46g | 14% |
