Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Pheasant |
| 1 cup | Bacon |
| ½ cup | Diced carrots |
| ½ cup | Chopped onion |
| ½ cup | Diced celery |
| ½ cup | Diced garlic |
| 1 cup | Flour |
| \N \N | Chicken stock |
| ½ cup | Minced bacon |
| ¼ cup | Olive oil |
| ¼ cup | Minced garlic |
| ½ cup | Diced carrot |
| ½ \N | Diced onion |
| ½ cup | Diced celery |
| ½ cup | Diced red pepper |
| 1 cup | Diced sweet potato |
| 2 tablespoons | Chopped cilantro |
| \N \N | Sliced pheasant meat |
| 1 quart | Pheasant stock |
| \N \N | Salt; cayenne, cardamom, |
| \N \N | ; cumin, coriander to |
| \N \N | ; taste |
SMOKED PHEASANT STOCK
SOUP
Debone pheasant and reserve bones. Chop bones. To a sauce pan add bacon and cook until brown. Add carrots, onion, celery, garlic and cook mixture. Add flour. Stir until brown. Add bones and enough chicken stock to cover mixture. Cover, cook for 1½ hours. Strain and reserve.
Soup:
In a pot, add bacon and oil and cook until brown. Add all vegetables and brown. Add cilantro, meat and stock and simmer until vegetables are cooked.
Season with spices.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9219 - DON YAMAUCHI Converted by MM_Buster v2.0l.