Cooking with Wild Game

Spicy Pheasant Soup

Here is the first of 6 recipes from Pheasant Fest 2011.


If you find the soup to spicy, adjust or even omit the jalapeños.


Our family and friends love this soup with crusty bread and sparkling blueberry juice.


Spicy Almond Pheasant Soup

The Wellbeing Kitchen

By Lisa Erickson

6 Tbsp butter

1/3 cup chopped onion

1 tsp fresh ginger

¾ cup toasted slivered almonds finely ground

1 tsp salt

½ tsp Pepper

1-2 tbsp jalapeños from a jar

2 carrots, sliced

½ cup frozen peas

1 cup pheasant breast cubed

2 cups pheasant broth or chicken broth

1 cup ½ & ½

Sprigs of fresh parsley

Crusty bread


Melt the butter in Dutch oven over med/high heat. Add the onion and ginger root, sauté until tender.


Lower the heat and add the almonds salt, pepper, jalapeño, carrots, peas and pheasant. Fry for about 10 minutes until the pheasant is cooked, stirring constantly.


Remove from heat and let cool slightly. Transfer to food processer or blender and process for 1-2 minutes. Pour the broth through the feed tube and blend 30 seconds longer.


Pour soup back in to Dutch oven and bring to a rolling boil. Off the heat, add the cream. Over low heat warm soup again, stirring occasionally and serve garnished with sprigs of parsley and crusty bread.

 Here I am cooking live at Pheasant Fest 2011on the wildgame cooking stage!




Check out the photos from pheasant Fest 2011. We had a great time!





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