Pheasant Noodle Soup Recipes
PHEASANT NOODLE SOUP
I got this recipe in a little old town in Nebraska at a wild game feed. This was about the only thing I liked there.
Provided by KGCOOK
Categories Pheasant
Time 11h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put pheasant in large kettle and cover with water.
- Add salt and cover, cook until phesant is done.
- Remove phesant, skin, debone and put pheasant back in kettle.
- Drain liquid from kettle and discard.
- Add 1 carton of broth to the kettle.
- Add remaining ingredients EXCEPT noodles.
- Cook until vegetables are tender.
- Add noodles.
- Add more broth to cover noodles and cook till noodles are soft.
- This is also good with chicken instead of pheasant.
Nutrition Facts : Calories 1199.3, Fat 53.4, SaturatedFat 15.4, Cholesterol 410.6, Sodium 1516.2, Carbohydrate 38.6, Fiber 3.4, Sugar 4.9, Protein 135.4
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- Preheat the oven to 400 degrees F. Rub the pheasants with oil, and season with salt. Place them on a roasting pan, and roast for about an hour. Remove them from the oven and place the birds in a large stock pot. Cover with water. Simmer for about two hours.
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- Make the broth first. Coat the pheasants with some oil and salt well. Put them in a roasting pan and roast in the oven at 400°F for about 1 hour. Remove the pheasants and put into a stock pot and just barely cover with water. Set the heat to medium-high. Pour some water into the roasting pan and let that sit for a few minutes to loosen things up. Scrape any browned bits off the bottom of the roasting pan with a wooden spoon and pour that into the stock pot. As soon as the stock begins to simmer, drop the heat to low and let this cook very gently for 2 hours.
- While this is simmering, drop the pheasant breasts into the broth and let them cook gently for 20 minutes. Remove them, shred the meat and set aside.
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