Pheasant Noodle Soup
Ingredients
Boneless breast of one pheasant
4 oz Egg Noodles
½ cup celery (sliced or chopped)
½ cup Carrots (chopped)
¼ cup Onion (chopped)
42 oz Chicken Broth
½ tsp Poultry Seasoning
¼ tsp Black Pepper
2 Tbls Butter
Cooking Directions
1. Cut pheasant breast into several pieces, place in sauce pan with enough chicken broth to cover and boil until tender (roughly 1 hour). Remove pheasant from broth and cool. Discard broth. When cool, shred pheasant pieces with your fingers into small pieces. (This also helps find any pellets you missed while cleaning)
2. In a large sauce pan or Dutch oven melt butter and sauté celery, carrots and onion for several minutes.
3. Add 42 oz Chicken Broth, Egg Noodles, Poultry Seasoning, Pepper and boil until noodles are tender.
4. If the soup ends up a little thicker than you like either add another can of chicken broth or 2 cups of water and 2 teaspoons of chicken bouillon.
