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Pheasant Noodle Soup

Pheasant Noodle Soup

Ingredients

  • 3 pheasants, cleaned
  • Oil for cooking
  • salt, to taste
  • 2 bay leaves
  • 2 Cups celery, chopped, divided
  • 3 leeks, diced (green and white, separated)
  • 1 medium onion, chopped
  • 4 carrots, diced, divided
  • 1 clove garlic, smashed
  • 2 sprig thyme
  • 3 Tablespoons butter
  • 1 Cup dry white wine
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1 Pound noodles, cooked
  • 1/2 Cup fresh parsley, chopped

Directions

Preheat the oven to 400 degrees F. Rub the pheasants with oil, and season with salt. Place them on a roasting pan, and roast for about an hour. Remove them from the oven and place the birds in a large stock pot. Cover with water. Simmer for about two hours.

Remove the birds from the stock pot, and pick the meat from the bones. Set the meat aside, and return the bones to the pot. Add half the celery, green parts of the leeks, half the carrots, garlic, and onion, and thyme. Let the stock cook for about an hour to 2 hours. Strain the stock, and set aside.

In a large pot, add the butter, and melt over medium heat. Add the remaining vegetables to the butter and sauté for 5 to 10 minutes, until soft. Add the white wine, and cook until the wine is almost completely evaporated. Add about 6 to 8 cups of the stock to the pot. Add the bay leaf, and season with salt and pepper. Add the reserved pheasant meat and noodles. Ladle into bowls and garnish with the parsley.

Nutritional Facts

Servings8

Calories Per Serving610

Folate equivalent (total)264µg66%

Riboflavin (B2)0.5mg29.5%


RECIPE: Pheasant Noodle Soup

For those of you who stopped by the blog last week, you found a recipe for Pheasant Stock. You might be wondering. what in the world would I do with homemade Pheasant Stock? For me, I use it all the time. Any time a recipe calls for chicken stock, I substitute in my Pheasant Stock.

For a bit more specific use, though, I find it's best use is in a noodle soup. Nothing reminds me of home on a cold, winter evening like a warm noodle soup. Of course, since I am an outdoors-man with 2 hunting dogs that I take pheasant hunting, there is a freezer full of pheasant breast!

We are used to bland foods from the grocery store. Using pheasant stock and pheasant meat will provide a fuller and more robust flavor. not gaminess.

For first time wild game diners, it's best to stick with just the breast meat. The rest of the bird has stronger flavors that many people aren't ready for.

Precook/saute all ingredients in the same cast iron dutch oven you will simmer the soup in. This helps to impart flavor from those tiny stuck-on pieces of goodness.

Precook your noodles in a separate pot. Once your done, rinse with running water. Doing this will keep them from sticking together and keep your finished soup clear.


RECIPE: Pheasant Noodle Soup

For those of you who stopped by the blog last week, you found a recipe for Pheasant Stock. You might be wondering. what in the world would I do with homemade Pheasant Stock? For me, I use it all the time. Any time a recipe calls for chicken stock, I substitute in my Pheasant Stock.

For a bit more specific use, though, I find it's best use is in a noodle soup. Nothing reminds me of home on a cold, winter evening like a warm noodle soup. Of course, since I am an outdoors-man with 2 hunting dogs that I take pheasant hunting, there is a freezer full of pheasant breast!

We are used to bland foods from the grocery store. Using pheasant stock and pheasant meat will provide a fuller and more robust flavor. not gaminess.

For first time wild game diners, it's best to stick with just the breast meat. The rest of the bird has stronger flavors that many people aren't ready for.

Precook/saute all ingredients in the same cast iron dutch oven you will simmer the soup in. This helps to impart flavor from those tiny stuck-on pieces of goodness.

Precook your noodles in a separate pot. Once your done, rinse with running water. Doing this will keep them from sticking together and keep your finished soup clear.


RECIPE: Pheasant Noodle Soup

For those of you who stopped by the blog last week, you found a recipe for Pheasant Stock. You might be wondering. what in the world would I do with homemade Pheasant Stock? For me, I use it all the time. Any time a recipe calls for chicken stock, I substitute in my Pheasant Stock.

For a bit more specific use, though, I find it's best use is in a noodle soup. Nothing reminds me of home on a cold, winter evening like a warm noodle soup. Of course, since I am an outdoors-man with 2 hunting dogs that I take pheasant hunting, there is a freezer full of pheasant breast!

We are used to bland foods from the grocery store. Using pheasant stock and pheasant meat will provide a fuller and more robust flavor. not gaminess.

For first time wild game diners, it's best to stick with just the breast meat. The rest of the bird has stronger flavors that many people aren't ready for.

Precook/saute all ingredients in the same cast iron dutch oven you will simmer the soup in. This helps to impart flavor from those tiny stuck-on pieces of goodness.

Precook your noodles in a separate pot. Once your done, rinse with running water. Doing this will keep them from sticking together and keep your finished soup clear.


RECIPE: Pheasant Noodle Soup

For those of you who stopped by the blog last week, you found a recipe for Pheasant Stock. You might be wondering. what in the world would I do with homemade Pheasant Stock? For me, I use it all the time. Any time a recipe calls for chicken stock, I substitute in my Pheasant Stock.

For a bit more specific use, though, I find it's best use is in a noodle soup. Nothing reminds me of home on a cold, winter evening like a warm noodle soup. Of course, since I am an outdoors-man with 2 hunting dogs that I take pheasant hunting, there is a freezer full of pheasant breast!

We are used to bland foods from the grocery store. Using pheasant stock and pheasant meat will provide a fuller and more robust flavor. not gaminess.

For first time wild game diners, it's best to stick with just the breast meat. The rest of the bird has stronger flavors that many people aren't ready for.

Precook/saute all ingredients in the same cast iron dutch oven you will simmer the soup in. This helps to impart flavor from those tiny stuck-on pieces of goodness.

Precook your noodles in a separate pot. Once your done, rinse with running water. Doing this will keep them from sticking together and keep your finished soup clear.


RECIPE: Pheasant Noodle Soup

For those of you who stopped by the blog last week, you found a recipe for Pheasant Stock. You might be wondering. what in the world would I do with homemade Pheasant Stock? For me, I use it all the time. Any time a recipe calls for chicken stock, I substitute in my Pheasant Stock.

For a bit more specific use, though, I find it's best use is in a noodle soup. Nothing reminds me of home on a cold, winter evening like a warm noodle soup. Of course, since I am an outdoors-man with 2 hunting dogs that I take pheasant hunting, there is a freezer full of pheasant breast!

We are used to bland foods from the grocery store. Using pheasant stock and pheasant meat will provide a fuller and more robust flavor. not gaminess.

For first time wild game diners, it's best to stick with just the breast meat. The rest of the bird has stronger flavors that many people aren't ready for.

Precook/saute all ingredients in the same cast iron dutch oven you will simmer the soup in. This helps to impart flavor from those tiny stuck-on pieces of goodness.

Precook your noodles in a separate pot. Once your done, rinse with running water. Doing this will keep them from sticking together and keep your finished soup clear.


RECIPE: Pheasant Noodle Soup

For those of you who stopped by the blog last week, you found a recipe for Pheasant Stock. You might be wondering. what in the world would I do with homemade Pheasant Stock? For me, I use it all the time. Any time a recipe calls for chicken stock, I substitute in my Pheasant Stock.

For a bit more specific use, though, I find it's best use is in a noodle soup. Nothing reminds me of home on a cold, winter evening like a warm noodle soup. Of course, since I am an outdoors-man with 2 hunting dogs that I take pheasant hunting, there is a freezer full of pheasant breast!

We are used to bland foods from the grocery store. Using pheasant stock and pheasant meat will provide a fuller and more robust flavor. not gaminess.

For first time wild game diners, it's best to stick with just the breast meat. The rest of the bird has stronger flavors that many people aren't ready for.

Precook/saute all ingredients in the same cast iron dutch oven you will simmer the soup in. This helps to impart flavor from those tiny stuck-on pieces of goodness.

Precook your noodles in a separate pot. Once your done, rinse with running water. Doing this will keep them from sticking together and keep your finished soup clear.


RECIPE: Pheasant Noodle Soup

For those of you who stopped by the blog last week, you found a recipe for Pheasant Stock. You might be wondering. what in the world would I do with homemade Pheasant Stock? For me, I use it all the time. Any time a recipe calls for chicken stock, I substitute in my Pheasant Stock.

For a bit more specific use, though, I find it's best use is in a noodle soup. Nothing reminds me of home on a cold, winter evening like a warm noodle soup. Of course, since I am an outdoors-man with 2 hunting dogs that I take pheasant hunting, there is a freezer full of pheasant breast!

We are used to bland foods from the grocery store. Using pheasant stock and pheasant meat will provide a fuller and more robust flavor. not gaminess.

For first time wild game diners, it's best to stick with just the breast meat. The rest of the bird has stronger flavors that many people aren't ready for.

Precook/saute all ingredients in the same cast iron dutch oven you will simmer the soup in. This helps to impart flavor from those tiny stuck-on pieces of goodness.

Precook your noodles in a separate pot. Once your done, rinse with running water. Doing this will keep them from sticking together and keep your finished soup clear.


RECIPE: Pheasant Noodle Soup

For those of you who stopped by the blog last week, you found a recipe for Pheasant Stock. You might be wondering. what in the world would I do with homemade Pheasant Stock? For me, I use it all the time. Any time a recipe calls for chicken stock, I substitute in my Pheasant Stock.

For a bit more specific use, though, I find it's best use is in a noodle soup. Nothing reminds me of home on a cold, winter evening like a warm noodle soup. Of course, since I am an outdoors-man with 2 hunting dogs that I take pheasant hunting, there is a freezer full of pheasant breast!

We are used to bland foods from the grocery store. Using pheasant stock and pheasant meat will provide a fuller and more robust flavor. not gaminess.

For first time wild game diners, it's best to stick with just the breast meat. The rest of the bird has stronger flavors that many people aren't ready for.

Precook/saute all ingredients in the same cast iron dutch oven you will simmer the soup in. This helps to impart flavor from those tiny stuck-on pieces of goodness.

Precook your noodles in a separate pot. Once your done, rinse with running water. Doing this will keep them from sticking together and keep your finished soup clear.


RECIPE: Pheasant Noodle Soup

For those of you who stopped by the blog last week, you found a recipe for Pheasant Stock. You might be wondering. what in the world would I do with homemade Pheasant Stock? For me, I use it all the time. Any time a recipe calls for chicken stock, I substitute in my Pheasant Stock.

For a bit more specific use, though, I find it's best use is in a noodle soup. Nothing reminds me of home on a cold, winter evening like a warm noodle soup. Of course, since I am an outdoors-man with 2 hunting dogs that I take pheasant hunting, there is a freezer full of pheasant breast!

We are used to bland foods from the grocery store. Using pheasant stock and pheasant meat will provide a fuller and more robust flavor. not gaminess.

For first time wild game diners, it's best to stick with just the breast meat. The rest of the bird has stronger flavors that many people aren't ready for.

Precook/saute all ingredients in the same cast iron dutch oven you will simmer the soup in. This helps to impart flavor from those tiny stuck-on pieces of goodness.

Precook your noodles in a separate pot. Once your done, rinse with running water. Doing this will keep them from sticking together and keep your finished soup clear.


RECIPE: Pheasant Noodle Soup

For those of you who stopped by the blog last week, you found a recipe for Pheasant Stock. You might be wondering. what in the world would I do with homemade Pheasant Stock? For me, I use it all the time. Any time a recipe calls for chicken stock, I substitute in my Pheasant Stock.

For a bit more specific use, though, I find it's best use is in a noodle soup. Nothing reminds me of home on a cold, winter evening like a warm noodle soup. Of course, since I am an outdoors-man with 2 hunting dogs that I take pheasant hunting, there is a freezer full of pheasant breast!

We are used to bland foods from the grocery store. Using pheasant stock and pheasant meat will provide a fuller and more robust flavor. not gaminess.

For first time wild game diners, it's best to stick with just the breast meat. The rest of the bird has stronger flavors that many people aren't ready for.

Precook/saute all ingredients in the same cast iron dutch oven you will simmer the soup in. This helps to impart flavor from those tiny stuck-on pieces of goodness.

Precook your noodles in a separate pot. Once your done, rinse with running water. Doing this will keep them from sticking together and keep your finished soup clear.


Watch the video: Leckere Nudelsuppe (January 2022).