Smoked Pheasant Chowder

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  • Total: 2 hr 45 min
  • Prep: 15 min
  • Cook: 2 hr 30 min
  • Yield: 4 servings
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Smoked Pheasant Stock:

1 pheasant

1 cup bacon

1/2 cup diced carrots

1/2 cup chopped onion

1/2 cup diced celery

1/2 cup diced garlic

1 cup flour

Chicken stock


1/2 cup minced bacon

1/4 cup olive oil

1/4 cup minced garlic

1/2 cup diced carrot

1/2 diced onion

1/2 cup diced celery

1/2 cup diced red pepper

1 cup diced sweet potato

2 tablespoons chopped cilantro

Sliced pheasant meat

1 quart pheasant stock

Salt, cayenne, cardamom, cumin, coriander to taste


  1. Debone pheasant and reserve bones. Chop bones. To a sauce pan add bacon and cook until brown. Add carrots, onion, celery, garlic and cook mixture. Add flour. Stir until brown. Add bones and enough chicken stock to cover mixture. Cover, cook for 1 1/2 hours. Strain and reserve.;


  1. In a pot, add bacon and oil and cook until brown. Add all vegetables and brown. Add cilantro, meat and stock and simmer until vegetables are cooked.
  2. Season with spices.