📝 About This Recipe
This soul-warming soup celebrates the lean, gamey elegance of pheasant, elevated by the earthy depth of wild mushrooms and fresh herbs. Rooted in the traditions of European countryside hunting lodges, this dish transforms a prized game bird into a silky, comforting broth that is both sophisticated and deeply satisfying. It is the ultimate cold-weather meal, offering a complex profile of woodsy aromas and velvety textures that you simply won't find in a standard chicken soup.
🥗 Ingredients
The Pheasant & Stock
- 1 piece Whole Pheasant (approximately 2-2.5 lbs, plucked and cleaned)
- 8 cups Chicken Stock (low sodium, high quality)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Black Peppercorns (whole)
Aromatics and Vegetables
- 3 tablespoons Unsalted Butter (divided)
- 2 pieces Leeks (white and light green parts only, cleaned and sliced)
- 2 pieces Carrots (peeled and diced into 1/2 inch cubes)
- 2 pieces Celery Stalks (diced into 1/2 inch cubes)
- 3 cloves Garlic (minced)
- 8 ounces Cremini or Wild Mushrooms (cleaned and sliced)
Finishing Touches
- 1/2 cup Heavy Cream (optional, for a richer texture)
- 1 tablespoon Fresh Thyme (leaves removed from stems)
- 2 tablespoons Fresh Parsley (finely chopped)
- to taste Kosher Salt
- to taste Freshly Cracked Black Pepper
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed stockpot, place the whole pheasant, chicken stock, white wine, bay leaves, and peppercorns. If the bird isn't fully submerged, add a bit of water.
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2
Bring the liquid to a gentle boil over medium-high heat, then immediately reduce the heat to low. Cover and simmer gently for 60 to 75 minutes, or until the pheasant meat is tender and pulling away from the bone.
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3
Carefully remove the pheasant from the pot and place it on a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve into a clean bowl, discarding the solids. Reserve the clear broth.
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4
Once the pheasant is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones. Set the meat aside.
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5
Wipe out the Dutch oven and melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and sauté until they have released their moisture and turned golden brown, about 8-10 minutes.
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6
Add the remaining 1 tablespoon of butter along with the leeks, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
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7
Stir in the minced garlic and fresh thyme, cooking for just 1 minute until fragrant, being careful not to burn the garlic.
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8
Pour the reserved pheasant broth back into the pot with the vegetables. Bring to a simmer and cook for 15 minutes until the carrots are tender.
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9
Add the shredded pheasant meat back into the soup. Stir to combine and allow it to heat through for about 5 minutes.
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10
If using heavy cream, stir it in now. Allow the soup to reach a gentle simmer again but do not let it boil vigorously once the cream is added.
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11
Taste the soup and season generously with kosher salt and freshly cracked black pepper. Pheasant is lean, so proper seasoning is key to bringing out the flavor.
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12
Stir in the fresh parsley right before serving to maintain its bright color and flavor. Ladle into warm bowls and enjoy.
💡 Chef's Tips
If the pheasant is wild-caught, double-check for any bird shot while shredding the meat. Don't skip browning the mushrooms; that 'fond' on the bottom of the pot provides essential umami depth. For a thicker consistency, you can whisk 1 tablespoon of flour into the butter and vegetables before adding the broth. If you find pheasant too lean, you can substitute half of the pheasant meat with smoked bacon or pancetta for added fat and salt. Always use leeks instead of yellow onions for a more delicate, sweet flavor that doesn't overpower the game meat.
🍽️ Serving Suggestions
Serve with a thick slice of buttered, crusty sourdough bread to soak up the broth. Pair with a glass of lightly oaked Chardonnay or a delicate Pinot Noir. A side salad of bitter greens like arugula or radicchio with a lemon vinaigrette cuts through the richness. Garnish with a few extra sprigs of fresh thyme or a drizzle of truffle oil for a luxurious finish.