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How to Cook a Pheasant
Dec 22, 2010

Sometimes the problem with wild game is that it often tastes like just that...wild game. But, all it takes is the right recipe to take a the spoils from a good hunt from gamey to yummy. This is one such recipe for pheasant.  

Pheasant Chowder

Ingredients to cook the pheasant:

1 pheasant 1 tsp poultry seasoning 1 tsp of Lowry's seasoned salt Ingredients to make the soup:
One medium onion, chopped 1/4 cup flour 1/4 cup butter 1/2 tsp seasoned salt 1/4 tsp ground pepper 3 cups chicken broth 5 med cucumbers, peeled 1/2 cup uncooked long grain rice 1 tbsp of lemon juice 2 bay leaves 1 cup of light cream or whole milk 1/2 tsp parsley Directions:

Cook dressed pheasant in a slow cooker (4 hrs) or pot (2 hrs) with the poultry seasoning, the seasoned salt and the chicken broth. Let the bird cool, then debone. Cut into small pieces to equal at least 2 cups of meat.

Melt butter in a large soup pot. Add onion, then saute for ten minutes. Add the flour to the sauteed onions until bubbly, then add chicken broth and seasonings. Puree cucumbers in a food processor. Next, add cucumbers, pheasant, uncooked rice, lemon juice and bay leaves to the pot. Bring chowder to a boil. Simmer 20 minutes while stirring often. Turn heat to low and stir in the cream/milk and continue cooking until heated through. Sprinkle with parsley and serve. Serves six.
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