Smoked Pheasant Chowder
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 810
- Total Fat
- 44
- Saturated Fat
- 11
- Carbohydrates
- 60
- Dietary Fiber
- 5
- Sugar
- 12
- Protein
- 42
- Cholesterol
- 105
- Sodium
- 1644
- Total: 2 hr 45 min
- Prep: 15 min
- Cook: 2 hr 30 min
Ingredients
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
Soup:
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
Directions
- 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.;
Soup:
- 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.
- Season with spices.