I like this recipe. Really good the second day
PHEASANT AND WILD RICE SOUP
6 c. chicken stock
1 c. wild rice, rinsed
1/2 c. diced onion
1/2 c. diced carrots
1/2 c. celery
2 strips smoked bacon, diced
4 tbsp. unsalted butter
1/2 c. sliced mushrooms
1 1/2 c. heavy cream
2 tbsp. flour
Salt
Pepper (fresh white)
2 tbsp. minced parsley
1/4 c. sherry
Cook pheasant and allow to cool. Shred it
Rinse rice and boil in 2 cups water for 3 minutes. Drain and repeat boiling again for 2 minutes. Drain.
Saute rice, onion, celery, carrots and bacon in 2 tablespoons butter in Dutch oven until vegetables are crisp-tender, about 3 minutes. Stir in stock, . Heat stirring constantly, to boiling; reduce heat. Add pheasant, this should be boned and cut or shredded into bite size pieces. Simmer covered, stirring occasionally for 40 minutes or until the rice is tender.
Add mushrooms. Stir in 1 cup of cream, Mix the remaining 2 tablespoons butter and the flour in small bowl; whisk into soup. Cook, stirring constantly until soup thickens and bubbles 1 minute. Add sherry. Stir in the remaining 1/2 cup cream if you want a thinner soup. Season to taste with salt and pepper. Serve immediately, sprinkle with parsley, in a warm tureen.
Also another simple recipe:
I pound pheasant breasts until tender and a bit flattened out.
Season with some oil, salt, pepper, 1/2 tsp lemon juice and crush garlic let sit for 15 minutes
Get a brick and wrap in aluminum foil.
Heat up a heavy skillet. ( i use olive oil and butter to cook) add the breasts . Put the brick on top to flatten. Cook on each side until done
remove from the pan. deglaze the pan with chicken stock or I like white wine. Add some capers, a little sage reduce and pour over breasts.
Serve with white wine,( Savignon blanc) , rice or risotto
