Pheasant Wild Rice Soup

Wholesome Pheasant Wild Rice Soup

Recipe Print & Download
PREP: 30 min  COOK: 1 hr 10 min
TOTAL: 1 hr 40 min SERVES: 6


1-2 lbs pheasant breast
3 tablespoons olive oil
1/2 cup wild rice
2 tablespoons butter
1/4 cup onion, chopped
1/2 teaspoon garlic, minced
1/2 cup carrots, diced
4 cups chicken stock
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
6 fresh mushrooms
2 bay leaves
2 teaspoons thyme leaves
1 teaspoon cayenne pepper (optional)
1/2 cup slivered almonds
1 pint half and half
2 tablespoons dry cooking sherry
Parsley for garnish


1. Season the pheasant breasts with salt, if desired. Sauté the pheasant in olive oil on medium-high heat until internal temperature reaches 165 degrees. Let cool. Cut pheasant into small pieces.

2. Prepare the rice per package directions.

3. Melt the butter in a saucepan and sauté onion, garlic and carrots until tender.

4. Pour half of the chicken stock into a saucepan and heat on medium. Gradually add the flour, whisking constantly until the mixture thickens slightly. Add the sautéd vegetables and remaining broth. Stir in cooked rice and salt, black pepper, mushrooms, bay leaves, thyme and cayenne. Add the pheasant and almonds; simmer about 5 minutes.

5. Blend in half and half and sherry; heat to serving temperature. Garnish with minced parsley. Remove bay leaves before serving.

South Dakota Food Wholesome Pheasant Wild Rice SoupSouth Dakota Food Wholesome Pheasant Wild Rice Soup