For a creamy, delicious soup that¹s perfect in a bowl or a mug, try this creation. If you don¹t have any pheasant on hand, you can substitute your choice of poultry.
1 cup pheasant breast (cooked)
1 medium head cauliflower (cut up)
1 head broccoli (cut up)
32 ounces chicken broth
1 stick butter
15 ounces Cheese Whiz spread
1 shallot (chopped)
2 cloves garlic (chopped)
Creole seasoning & pepper to taste
Melt butter in kettle. Add shallots, garlic, broccoli and cauliflower. Sauté for 5-7 minutes. Add pheasant, chicken broth and seasonings; simmer for 10 minutes until broccoli and cauliflower are tender. Place small batches into a food processor and blend until smooth. Repeat until all soup is smooth and return soup mixture back to kettle. Heat and add cheese until melted. |
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After your next pheasant hunt, try this amazing and healthy soup. I like to add crushed tortilla chips and cilantro on top before serving.
4 cups chicken broth
1 large onion chopped
2 cloves of garlic chopped
3 cups of cooked pheasant chopped
14 ounces of diced tomatoes with jalapeno peppers
2-1/2 teaspoons of cumin
2 teaspoons of chili powder
1 teaspoon of hot sauce
1 teaspoon of garlic salt
3 tablespoons butter
Mix together:
1 teaspoon of beef base
1 cup of water
Sauté onions and garlic in butter until transparent and set aside. In a kettle, add broth, tomatoes, spices, sautéed onions and garlic, beef and water base, and all the rest of the ingredients. Simmer over medium heat for 1/2 hour.
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4 to 6 boneless pheasant breasts
1 ½ to 2 cups self-rising flour, seasoned with salt and pepper
2 eggs, beaten
1 cup seasoned bread crumbs
¼ cup olive oil
¼ cup (1/2 stick) butter
¼ cup white wine
½ cup heavy cream
1 teaspoon sugar
Salt and pepper to taste
Pound the meat with a mallet to ¼-inch thickness. Coat the meat with flour, dip in the eggs, then coat with bread crumbs. Heat the oil and butter in a large skillet and fry the meat for 3 to 4 minutes per side or until brown on each side. Remove and keep warm. Pour the wine into the skillet and stir to loosen the brown bits. Add the cream and sugar and cook until thick. Season to taste and spoon over the pheasant. Four servings. |
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½ pound mushrooms, sliced or 4-ounce can mushrooms
Butter
1 onion, finely chopped
1 cup finely chopped parsley
½ cup chopped celery
1 (10 ¾ ounce) can cream of mushroom soup
½ soup can milk
1 cup grated cheddar cheese
2 cups cooked wild rice
2 pheasants, cut into pieces
Flour
Few shakes of paprika
Cook mushrooms in butter for 5 minutes. Remove mushrooms; add onions, parsley and celery; cook until onions are tender and golden. Heat mushroom soup and milk. Add cheese. Add to cooked wild rice, mushrooms, onions, parsley and celery. Roll pheasant in flour and brown in shortening. Pour rice mixture into greased casserole. Top with pheasant. Sprinkle with paprika. Cover and bake at 325 degrees for 1 hour. Four servings. |
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