Classic, soul-satisfying flavors with the exception of wild game and sweet fennel. (Photo By: Jenny Nguyen-Wheatley)
This recipe features classic flavors you’d recognize in chicken and noodle soup with the exception of fennel, which is one of my favorite vegetables. Eaten raw, fennel’s licorice-like aroma will scare away some, but when roasted, braised, or added to soup, such as this one, that raw anise flavor becomes delicate, sweet and wonderful. I think that extra something is delicious with upland game birds .
Although this recipe was originally written for wild turkey legs, the soup will work with any light-meat game bird, such as pheasant, grouse, chukar and quail legs. Remember that quail or chukar legs will not take nearly as long as wild turkey or pheasant legs to cook, so check periodically and be patient.
Game Bird Noodle Soup Recipe Serves: 4-6 Prep Time: 10 minutes Cooking Time: 1 hour and 45 minutes
Ingredients: 2 wild turkey legs (drumsticks and thighs), skinned is fine 7 cups of water 2 carrots, peeled and diced 2 celery stalks, diced 1/4 of a medium onion, diced 1 fennel bulb, diced 1 teaspoon of kosher salt, or to taste 1/4 teaspoon of white pepper 1/2 teaspoon of coriander 1/4 teaspoon of Hungarian paprika 2 sprigs of fresh thyme 2 teaspoons of fresh parsley, chopped 2 cups of egg noodles, uncooked 3 to 5 fronds of fennel Directions: Place turkey legs in a large pot with 7 cups of water (legs should be completely submerged). Bring to a boil, and then simmer until meat becomes tender, covered—time will vary. When tender, separate meat from the bones. Set the meat aside and return bones to the pot. Simmer bones for an additional 45 minutes or longer for a more flavorful broth, covered. Afterward, remove the bones and discard. Next, add the chopped carrots, onion, fennel and celery into the broth, followed by white pepper, coriander, salt, paprika, parsley and thyme. Simmer for 10 minutes. Increase heat and add egg noodles. Cook until noodles and vegetables are tender, stirring occasionally. Cut game bird meat into bite-size pieces and add it to the soup to warm through. Season to taste. Ladle soup into individual bowls and serve with crusty bread.
