AMATEUR KITCHEN

 The South Dakota bird is the Pheasant, and growing up in South Dakota pheasants are on the dinner table when hunting season begins. If you've never tried pheasant before this is a great recipe to start with. We have a annual pheasant party at our house where we cook pheasant many different ways, but I have to say this Creamy Pheasant Soup is the first to go every time.

Serves: 10
Prep: 15 minutes
Cook: 1 hour

Ingredients:
8 cups of pheasant stock, recipe follows
2 cups of pheasant meat, small pieces
1 onion, chopped
4 celery stalks, chopped
5 carrots, peeled and chopped
4 potatoes, peeled and chopped
1 tbls lemon pepper (Lawry’s)
2 tsp pepper
2 tsp salt
1 pint heavy whipping cream
1 can cream of chicken soup

Directions:
In a large pot add in the onions, celery and carrots and cook for 5 minutes on a medium high heat until the onions become translucent. Then add in stock that has been preheated, along with the pheasant meat and potatoes. Bring to a boil and then turn down the heat to simmer. Season with salt, pepper and lemon pepper. Before serving add in the heavy whipping cream and cream of chicken soup and simmer for another 15 minutes. Serve with oyster crackers and Enjoy!

*Optional: Substitute pheasant stock and pheasant meat with chicken stock and chicken meat.

Pheasant Stock:

Yields: 8 cups
Prep: 15 minutes
Cook: 3 hours

Ingredients:
6 lbs of pheasant carcass, including the neck and back bones
2 onions, chopped in quarters
4 bay leaves
1 tbls black peppercorn 
5 celery stalks, chopped in half
1 garlic bulb, chopped in half
4 tbls of salt
2 tbls of pepper
Water, just enough to cover the meat

Directions:
Place all ingredients in a large pot and add water, just enough to cover the meat. Boil for 3 hours and pull out the pheasant carcass and remove as much meat as possible and set aside, then throw away the carcass. Strain out the rest of the stock and throw away the vegetables. Enjoy!

Can keep in the fridge for 2 weeks or freeze for up to 6 months. 

creamy pheasant soup