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Looking for something delicious to cook this week? Try making the Wort’s Pheasant Soup. With all this rainy weather it is starting to feel like winter again. This recipe was asked for this past winter by a fellow skier on the Bridger Gondola:
Dear Editors: On the Bridger Gondola this morning, I asked for the Wort’s Pheasant and Wild Rice Soup recipe. It seems you have the Wort’s Corn Chowder– and that the chef won’t give out the pheasant soup recipe. Please ‘grill’ the chef until he sees reason and forks over the recipe. Thanks.
Well we grilled the chef and we were able to get the pheasant soup recipe. Throw some logs on the fire and curl up with this delicious soup while you dream about a winter wonderland for next year.
Ingredients
- 1 pheasant
- ¼ cup carrot, diced
- ¼ cup celery, diced
- ¼ cup white onion, diced
- ¼ cup black rice
- 1 gallon heavy cream
- 1 ounce siracha
- salt and paper to taste
Instructions
- Smoke 1 pheasant for 2 hours in a smoker. Then roast in oven for 1 hour at 400 degrees.
- Heat stock pot, then add pan drippings from pheasant add carrot, celery, white onion, and black rice. Cook all the vegetables in pan drippings for 10 minutes.
- In same stock pot add one gallon of heavy cream slowly and cook on low heat for 20 minutes.
- Pull meat off pheasant and add to stock pot
- Add siracha and salt and pepper to taste
- Lastly simmer on low for 45 minutes
Posted in Ask For It, Out & About This Week
