Indulge in the rich, savory flavors of Smoked Pheasant and Wild Rice Soup—a hearty dish that combines the nutty texture of Minnesota wild rice with tender, smoky pheasant. This comforting soup is slow-cooked to perfection with a medley of fresh vegetables, aromatic herbs, and a creamy broth, creating a warm and satisfying meal. Perfect for chilly days or as an elegant starter, this dish brings together tradition and gourmet taste in every bowl.
Ingredients:
Pheasants 2 each
Brown sugar 1 cup
Salt ½ cup
Ice water about 1 gallon (enough to cover birds)
Diced onion 1 cup
Diced Celery .5 cup
Diced Carrot .5 cup
Sliced mushrooms 1 cup
Chopped garlic 1 Tbsp
Chicken stock 1 qt
Butter 4 oz
Flour 4 oz
Heavy cream 1 cup
Salt and pepper as needed
Sage 4 leaves
Thyme 2 sprigs
Chopped parsley 1 Tbsp
Wild Rice 1 cup
Method:
Start with cleaned birds
Dissolve sugar and salt in ice water
Brine the pheasants in the salt/sugar water solution for 24 hours
Smoke the pheasants on low heat (225-250 degrees) until an internal temperature of 165 degrees F is reached.
Remove Pheasants from smoker, cool and pull meat from the bones. If so inclined, pheasant stock can be made from the bones by placing the carcass into a large stockpot and cover with water, diced onion, diced celery, diced carrot and some herbs. Simmer stock for 4 hours over low heat, strain and reserve for the soup.
In a large saucepan cook the wild rice in water (covered) over medium heat until rice begins to bloom. This could take up to an hour.
Cool rice and set aside for later.
Place butter into a large stock pot over high heat and melt.
Sauté onions, celery and carrots until tender.
Add garlic and mushrooms and sauté until mushrooms begin to soften
Add flour and stir well.
Slowly add stock while stirring and bring to a boil
Reduce heat to low, add sage and thyme then simmer for 15 minutes.
Add heavy cream, parsley, diced smoked pheasant and wild rice.
