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Complimentary Recipe – Creamy Wild Rice Soup with Pheasant 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net |
| Creamy Wild Rice Soup with Pheasant | |
| 2 tsp. | Butter |
| 1 Cup | Chopped carrot |
| 1 Cup | Chopped onion |
| 1 Cup | Chopped green onions |
| 1 tsp. | Chopped fresh rosemary or 1/4 tsp. Dry |
| 1/4 tsp. | Cracked black pepper |
| 3 | Garlic cloves minced |
| 32 oz | Chicken broth |
| 1 1/2 Cups | Cooked boneless Pheasant |
| 1 Cup | Uncooked wild rice |
| 1/3 cup | All purpose flour |
| 2 3/4 Cups | 2% milk |
| 2 Tbs. | Dry Sherry |
| 1/2 tsp. | Salt |
| Melt the butter in a Dutch oven over medium high heat. Add the carrot and next 5 ingredients. Saute 8 minutes or until browned. Stir in broth, scraping pan to loosen brown bits. Stir in pheasant and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to the pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in sherry and salt. Serve with Garlic toast and salad if desired. Chef’s Note: Best to boil pheasant in water with cajun seasoning until no longer pink. Remove from water and cut into pieces and remove excess skin and fat. Reserve cooking liquid for other soups. ( freeze for up to 6 months) |
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Serves: 8
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