This is a print preview of "Pheasant And Leek Soup" recipe.

Pheasant And Leek Soup Recipe
by Global Cookbook

Pheasant And Leek Soup
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  Servings: 6

Ingredients

  • 3 whl pheasants liberally seasoned
  •     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,
  •     and thinly sliced into rings
  • 3 x carrots diced
  • 2 lrg red potatoes skin intact,
  •     and diced into 1/2" cubes
  • 3 sprg fresh rosemary
  • 2 c. diced fresh or possibly canned tomatoes

Directions

  1. 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.
  2. 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.
  3. 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.
  4. This recipe yields 6 to 8 servings.
  5. 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.