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.
- 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
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.