Pheasant Noodle Soup

Submitted by KGCOOK

"I got this recipe in a little old town in Nebraska at a wild game feed. This was about the only thing I liked there."

 

• Ready In: 11hrs 20mins
• Ingredients: 9
• Serves: 6

ingredients

• 4 pheasants, cleaned well, and skinned
• water
• 3 teaspoons salt
• 3 celery ribs, with leaves
• 1 onion, chopped
• 3 carrots, cleaned and chopped
• 1 lb mushroom, fresh, sliced
• 2 (32 ounce) cartons low sodium chicken broth
• 1 (8 ounce) package egg noodles

directions

1. Put pheasant in large kettle and cover with water.
2. Add salt and cover, cook until phesant is done.
3. Remove phesant, skin, debone and put pheasant back in kettle.
4. Drain liquid from kettle and discard.
5. Add 1 carton of broth to the kettle.
6. Add remaining ingredients EXCEPT noodles.
7. Cook until vegetables are tender.
8. Add noodles.
9. Add more broth to cover noodles and cook till noodles are soft.
10. This is also good with chicken instead of pheasant.

Reviews

[teresas]

I do have to say that my house smelled like Thanksgiving all day while the pheasant cooked...but really...11 hrs total is a bit much...unless that includes the hunt...so I let mine simmer about 2 hrs or until the meat was falling off the bones...I used the legs and thighs...the cooking liquid was used as the broth...it did taste bland so added in a few spices...poultry seasoning and thyme...also a chicken bouillon cube...overall a very tasty soup...thanks for posting it...=)