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Pheasant Soup Recipe

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This recipe for Pheasant Soup is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs pheasant with bones
3/4 lb flour
1 c tomato puree
3 qts unsalted chicken stock
1/2 tsp marjoram
1/4 tsp poultry seasoning
1 bay leaf
1/4 tsp garlic powder
1 onion, 1 carrot, and 2 stalks celery, coarsely chopped
1 c cream
Directions:
Directions:
Saute pheasant in stock pot until golden brown, then add vegetables. Saute until onions are also golden brown. Add 2 cups of stock and cook until stock is absorbed. Repeat this procedure 1 more time. Reduce heat and add tomato puree and flour stirring constantly for 4 minutes so it does not stick to bottom of pot. increase heat and add rest of seasonings and fill pot with remaining stock, continually stirring until it boils. Reduce heat and simmer for 2 hours.
Strain soup through a cheese cloth saving the bones. Clean meat off bones, chop coarsely, and
add back into soup. Add cream. Check salt and pepper and reseason if necessary.
Number Of Servings:
Number Of Servings:
8 - 10
Personal Notes:
Personal Notes:
From Roland's Cook Book "Culinary Temptations"

 

 

 

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