Pheasant Noodle Soup

Try this Pheasant Noodle Soup recipe for dinner
South Dakota: Pheasant Noodle Soup

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As the best place in the country to hunt wild pheasant, we imagine that this gamey bird has ended up in a pot or two of soup, which is why we chose this pheasant soup for South Dakota. Don’t have pheasant? This soup still tastes great made with chicken or any other fowl you choose.

8
Servings
248
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 pheasants, cleaned
  • Oil for cooking
  • salt, to taste
  • 2 bay leaves
  • 2 Cups celery, chopped, divided
  • 3 leeks, diced (green and white, separated)
  • 1 medium onion, chopped
  • 4 carrots, diced, divided
  • 1 clove garlic, smashed
  • 2 sprig thyme
  • 3 Tablespoons butter
  • 1 Cup dry white wine
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1 Pound noodles, cooked
  • 1/2 Cup fresh parsley, chopped

Directions

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.

Remove the birds from the stock pot, and pick the meat from the bones. Set the meat aside, and return the bones to the pot. Add half the celery, green parts of the leeks, half the carrots, garlic, and onion, and thyme. Let the stock cook for about an hour to 2 hours. Strain the stock, and set aside.

In a large pot, add the butter, and melt over medium heat. Add the remaining vegetables to the butter and sauté for 5 to 10 minutes, until soft. Add the white wine, and cook until the wine is almost completely evaporated. Add about 6 to 8 cups of the stock to the pot. Add the bay leaf, and season with salt and pepper. Add the reserved pheasant meat and noodles. Ladle into bowls and garnish with the parsley.

Nutritional Facts

Total Fat
7g
10%
Sugar
16g
18%
Saturated Fat
1g
4%
Cholesterol
21mg
7%
Carbohydrate, by difference
43g
33%
Protein
5g
11%
Vitamin A, RAE
56µg
8%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
205µg
100%
Calcium, Ca
38mg
4%
Choline, total
16mg
4%
Fiber, total dietary
3g
12%
Fluoride, F
3µg
0%
Folate, total
79µg
20%
Iron, Fe
3mg
17%
Magnesium, Mg
18mg
6%
Niacin
2mg
14%
Phosphorus, P
50mg
7%
Selenium, Se
14µg
25%
Sodium, Na
405mg
27%
Water
93g
3%
Zinc, Zn
1mg
13%

Pheasant Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Pheasant Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.