Olex Preserve, for the love of bird dogs and hunting.

Pheasant Soup

Step One

Two Pheasants, cut up in pieces (chukars or quail can be used)
4 cups water
4 celery stocks, diced finely
1 medium onion, diced finely
3 carrots, diced finely
1 tsp. salt
1 tsp. pepper
4 bay leaves

Combine these items in a pressure cooker and cook for 20 minutes at 15 lb.. or you may use a crock pot, coking for 8 hours.

When finished, remove (shred) the pheasant meat from the bones. Strain the pheasant stock and save it, but discard the vegetables used for making the stock.

Step Two

Pheasant stock (you may add water if needed)
6 celery stocks, diced
6 carrots, peeled and diced
1 onion, peeled and diced
salt and pepper to taste

Combine and cook these ingredients until the vegetables are just done.

Step Three

You're just about there. Now add flat egg noodles (drained and rinsed) and stir in the shredded pheasant meat. Heat the soup to serving temperature and serve with a hardy bread.

Serves: 6
Notes: Can be frozen

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