A bowl of pheasant and quinoa soup. (Photo By: Jenny Nguyen-Wheatley)
Health-conscious hunters might appreciate this recipe. This light, game soup made with pheasant includes: quinoa and brown rice, along with a good dose of fresh vegetables. Because of the addition of rice, the soup will thicken as it sits. So, keep extra chicken stock on hand. For better flavor, substitute salt with Knorr chicken granulated bouillon to taste.
Pheasant and Quinoa Soup Serves: 4-6 Prep Time: 15 minutes Cooking Time: 8 hours
Ingredients: 1 pound pheasant meat 1 tablespoon butter 1 tablespoon olive oil 1/4 cup diced carrot 1/4 cup diced celery 1/4 cup diced red bell pepper 1/2 cup diced onion 2 sprigs fresh thyme 1 bay leaf 1 cup uncooked quinoa and brown rice mix 4 cups low-sodium chicken broth, plus extra 4 cups water Fresh parsley, chopped Kosher salt and black pepper Tabasco sauce for serving Directions: Heat butter and olive oil in a skillet over medium flame. Sauté diced carrot, celery, red bell pepper, onion, thyme, and bay leaf with a pinch of salt until softened. Into a slow cooker, add the cooked vegetable mixture, pheasant, quinoa and brown rice, water, and chicken broth. Cook on low for 8 hours. When tender, shred pheasant into bite-size pieces and discard bones, if any. Discard bay leaf and thyme sprigs. Season to taste with salt, pepper, and Tabasco sauce. Add more stock/water if the soup becomes too thick and reheat through. Garnish with chopped parsley.
