Wild Pheasant Noodle Soup

Who’s ready for soup? Since that crazy groundhog saw his shadow earlier this month winter has been hitting every single state hard. Why not warm yourself up with this easy from scratch Wild Pheasant noodle soup! You can create this recipe with any game bird you have sitting in your freezer. I’ve recreated it with quail, chukar, turkey and doves. Enjoy!

Wild Pheasant Noodle Soup



2 tablespoons extra-virgin olive oil

1 medium onion, chopped

5 garlic cloves, minced

4 medium carrots, sliced into 1/2-inch-thick slices

4 celery ribs, Sliced into 1/2-inch-thick slices

3 fresh thyme sprigs

1 bay leaf (dried of fresh)

2 quarts Pheasant stock (Recipe Below)

8 ounces dried wide egg noodle

1 1/2 cups shredded cooked Pheasant (from stock recipe)

Kosher salt and freshly ground black pepper to taste

5 sprigs flat-leaf parsley, finely chopped


Place Dutch Oven over medium heat oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for 5-6 minutes, until the vegetables are softened be careful not to burn. Pour in the Pheasant stock and bring to a boil. Reduce heat to low and add the shredded pheasant, simmer for 20-30 minutes.  Add the noodles and simmer for 5-8 minutes until noodles are tender.  season with salt and pepper. Sprinkle with parsley before serving.

Home Made Pheasant Stock:

1 whole Wild Pheasant

4 carrots, cut in large chunk
4 celery stalks, cut in large chunks
1 large white onions, quartered

1 whole bulb of garlic, halved

1/4 bunch fresh thyme

 1 turnip chopped

2 bay leaves

2 teaspoon whole peppercorns (I use a pepper medley, but black peppercorns work just fine.)

Wild Pheasant Stock:

Place the Pheasant and veggies in a large stockpot over medium heat. Add only enough cold water to cover (about 2.5-3 quarts); adding too much will make the broth taste bland and weak. Add bay leaves, Thyme and peppercorns, allow it to come to a boil. Lower the heat to medium-low and simmer for 1.5 to 2 hours, uncovered, until the Pheasant is done and starts to fall away from the bones. While stock cooks, skim any fats that rise to the surface; adding more water if necessary to keep the Pheasant covered the whole time while simmering.

Remove the pheasant and place on cutting board. When pheasant is cool enough to handle, carefully remove and discard the skin and bones; shred the meat into bowl for soup.

Carefully strain the stock through a fine sieve or clothe into another pot to remove the  solids. Use the stock immediately for soup.

Or if you plan on storing it, cool in a pot in sink full of ice water to cool down the stock before storing. Cover and refrigerate for up to a week or freeze for up to 6 months.



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