Best 4 Pheasant And Wild Rice Soup Recipes

When it comes to hearty and flavorful soups, pheasant and wild rice soup stands out as a true culinary delight. This soup combines the richness of pheasant meat with the nutty flavor of wild rice, creating a symphony of taste that will tantalize your palate. Whether you're an experienced cook or a beginner looking to explore new flavors, this article will guide you through the process of crafting the perfect pheasant and wild rice soup. From selecting the finest ingredients to mastering the cooking techniques, we'll provide you with all the essential knowledge to create a dish that will impress your friends and family.

Let's cook with our recipes!

WILD RICE SOUP

Wild Rice Soup image

As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup-which I first had at my sister's house-brings me compliments no matter where I serve it. -Elienore Myhre, Balaton, Minnesota

Provided by Taste of Home

Categories Dinner Lunch

Time 1h30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

Ingredients

1/3 cup uncooked wild rice
1 tablespoon canola oil
1 quart water
1 medium onion, chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1/2 teaspoon dried rosemary, crushed
1 teaspoon salt

Steps:

In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.

Nutrition Facts : Calories 270 calories, Fat 19g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 797mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

PHEASANT AND WILD RICE

Pheasant and Wild Rice image

Everyone in my family hunts, so we have an abundance of game. This recipe also works well with wild turkey or grouse and even with chicken if you prefer. I love to make this dish on special occasions and for guests.

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2-2/3 cups water
3/4 cup chopped onion
2-1/2 teaspoons dried parsley flakes
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1-1/2 teaspoons paprika
1 teaspoon pepper
1 tablespoon all-purpose flour
6 bacon strips, cut up
1 large oven roasting bag
2 cups uncooked wild rice
1/2 pound sliced fresh mushrooms
1 large pheasant, halved or two small pheasants (about 4 pounds)

Steps:

In a large saucepan, combine first nine ingredients; bring to a boil., Meanwhile, place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan; add the bacon. Sprinkle rice and mushrooms over bacon. Add pheasant. Pour soup mixture into bag., Cut six 1/2-in. slits in top of bag; close bag with tie provided. Bake at 350° for 1 to 1-1/2 hours or until a thermometer reads 180°. Let stand for 10 minutes before carving.

Nutrition Facts : Calories 615 calories, Fat 21g fat (7g saturated fat), Cholesterol 163mg cholesterol, Sodium 1068mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 3g fiber), Protein 63g protein.

CREAM OF VEGETABLE AND WILD RICE SOUP WITH PHEASANT

Cream of Vegetable and Wild Rice Soup With Pheasant image

Make and share this Cream of Vegetable and Wild Rice Soup With Pheasant recipe from Food.com.

Provided by MRS Montgomery

Categories Poultry

Time 1h20m

Yield 8-19 serving(s)

Number Of Ingredients 15

Ingredients

4 stalks celery, chopped
1 medium onion, chopped
3 carrots, shredded
1/2 medium green pepper, chopped
2 (4 ounce) cans sliced mushrooms, drained, reserve liquid
9 slices bacon, cut into 3/4 inch pieces
2 tablespoons butter
1/2 cup flour
1/2 teaspoon pepper
1 teaspoon salt
6 cups chicken broth
2 cups cooked pheasant breast, chopped (or Chicken)
1 pint half-and-half
2 tablespoons parsley flakes
2 cups cooked wild rice

Steps:

While cooking rice, brown bacon pieces in a dutch oven or large pot.
Take out bacon pieces once browned and save for later.
Add butter to bacon drippings. Saute' celery, onion, carrots, green pepper and mushrooms until vegetables are tender.
Add flour, salt and pepper. Stir over heat until flour is of a pasty to bubbly consistency.
Add chicken broth and reserved mushroom liquid. Stir and cook until thickened(10 - 15 minutes).
Add bacon pieces, wild rice, half and half and parsley. Simmer about 15 minutes. Do not boil.

Nutrition Facts : Calories 346.4, Fat 22.8, SaturatedFat 10.3, Cholesterol 47.4, Sodium 1157.5, Carbohydrate 23.9, Fiber 2.6, Sugar 3.6, Protein 12.4

PHEASANT WITH WILD RICE

Pheasant With Wild Rice image

This has always been our recipe of choice when it's time to Pheasant hunt. Now with Zaar! there are lots for us to choose from. Thought I would pass on another recipe. Please try it! I think you'll also love to make it during Bird Season! It's like who has only one chicken recipe!!

Provided by teresas

Categories Pheasant

Time 2h20m

Yield 2-3 serving(s)

Number Of Ingredients 12

Ingredients

1 (2 1/2 lb) pheasants, dressed
1/4 cup all-purpose flour
1/2 cup butter or 1/2 cup margarine
1 onion, chopped
1 stalk celery, chopped
1 cup chicken broth
1 cup whipping cream
3 whole allspice
2 tablespoons sherry wine
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups cooked wild rice

Steps:

Cut pheasant into quarters.
Dredge pieces in flour.
Melt butter in oven-safe skillet over medium-high heat.
Add pheasant, and cook until browned on both sides, turning once.
Add onion and next 7 ingredients.
Put oven-safe skillet in oven.
Bake, covered, at 350°F for 1 1/2 hours or until tender.
Remove pheasant from skillet, and keep warm.
Cook pan drippings in skillet over medium-high heat until reduced to 2 cups.
Serve with pheasant and rice.

Nutrition Facts : Calories 2174.7, Fat 144.3, SaturatedFat 72.2, Cholesterol 688, Sodium 1659.3, Carbohydrate 58.9, Fiber 4.8, Sugar 5, Protein 143.2

Tips:

Select the Right Pheasant: Choose a young, plump pheasant for the best flavor and texture.
Clean and Prepare the Pheasant: Properly clean and pluck the pheasant before cooking to remove any unwanted feathers or debris.
Use a Dutch Oven or Large Pot: A Dutch oven or large pot is ideal for cooking the pheasant and wild rice soup, as it allows for even heating and prevents the soup from boiling over.
Sauté the Vegetables: Sautéing the vegetables in butter or olive oil before adding them to the soup enhances their flavor and adds depth to the dish.
Use Good Quality Broth: Use a flavorful broth, such as chicken or vegetable broth, to create a rich and satisfying soup base.
Simmer for Optimal Flavor: Simmer the soup for at least 30 minutes to allow the flavors to blend and develop.
Adjust Seasonings to Taste: Taste the soup and adjust the seasonings, such as salt, pepper, and herbs, to your preference.
Serve with Warm Bread or Rolls: Serve the pheasant and wild rice soup with warm bread or rolls for a complete and comforting meal.

Conclusion:

This pheasant and wild rice soup is a delicious and hearty dish that showcases the unique flavor of pheasant meat. By following these tips, you can create a flavorful and satisfying soup that is perfect for a cold day or a special occasion. Whether you are an experienced cook or a beginner, this recipe is easy to follow and will impress your family and friends. So, gather your ingredients, put on your apron, and enjoy the process of creating this delicious and memorable soup. Happy cooking!