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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pheasant Bisque Recipe

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This recipe for Pheasant Bisque is from Brumbaugh 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:  
1 c. celery, chopped
1 lg. onion, chopped
9 or 10 chicken bouillon cubes
8 c. water
1 c. whipping cream
1 c. flour
2 c. cooked wild rice
2 c. pheasant, diced
1 can chopped mushrooms
1/4 lb. butter
Directions:
Directions:
Saute onions, celery and pheasant in butter. Add flour; mix well. In a large kettle or crockpot, mix water, bouillon, mushrooms, cooked wild rice and sauteed pheasant mixture. Simmer for several hours. One half hour before serving, add whipping cream.
Number Of Servings:
Number Of Servings:
8

 

 

 

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