A delightful soup worthy of a princely table, even a Prince of Wales. Simply delicious.

Pheasant and Leek Soup
Recipe type: Soups and Stews
Serves: 6 to 8
  • 3 whole pheasants; liberally seasoned with garlic salt and pepper
  • 1 yellow onion; quartered
  • 3 celery ribs; each cut in two
  • 8 whole garlic cloves (to 12)
  • 1 Cup diced smoked bacon
  • 1 gallon water
  • 3 bay leaves
  • 4 chicken bouillon cubes
  • 2 leeks, white part only, thoroughly washed, and thinly sliced into rings
  • 3 carrots; diced
  • 2 large red potatoes; skin intact, and diced into 1/2" cubes
  • 3 sprigs fresh rosemary
  • 2 Cups diced fresh or canned tomatoes
  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 until pheasants are evenly browned. Remove from oven, allow to cool and pull meat from pheasant breasts. Save breast meat.
  2. Cut carcasses into 4 smaller pieces 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 hours, stirring contents occasionally and keeping water level high enough to just cover contents. Remove pheasant pieces with tongs and pour remaining liquid through a colander to remove solids.
  3. Return liquid to pot and add bouillon, leeks, carrots, potatoes and rosemary. Add water, if necessary, so that there is about 1 1/2 quarts liquid. Bring to boil, then reduce heat and simmer until carrots just begin to soften. Add pulled pheasant breast pieces and tomatoes. Simmer for 5 minutes more, remove rosemary and serve with warm sourdough bread.
This recipe yields 6 to 8 servings.

Comments: Too many hunters discard valuable ingredients when not using, for instance, the carcass of a pheasant to make a delicious stock or sauce. I like to roast my pheasant scraps in much the same way as is called for in this recipe. The only difference is that I simmer the bones until the broth is thick and concentrated. The liquid is then strained into ice cube trays and frozen. Once frozen, I break the cubes into a zipper lock bag and use a few at a time to add flavor to sauces, saut+?s and stir-fry's. The stock for this soup may be made a day or two ahead or simmered at very low heat overnight.

Per Serving (excluding unknown items): 778 Calories; 38g Fat (45.0% calories from fat); 93g Protein; 11g Carbohydrate; 2g Dietary Fiber; 284mg Cholesterol; 707mg Sodium. Exchanges: 1/2 Grain(Starch); 13 Lean Meat; 1 Vegetable; 0 Fat.

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