Pheasant Chowder

Course : Chowders
Serves: 4
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2 large pheasants
2 large onions -- quartered
2 stalks celery -- diced
1 cup raw rice
2 medium cucumbers -- peeled and pureed
1/4 cup white wine
2 teaspoons dill weed -- or to taste
1/2 teaspoons salt and pepper -- to taste
2 cups half and half or nonfat yoghurt
8 cups water -- approximately

Preparation / Directions:

Put the pheasant, frozen or thawed, into a soup pot with the onions, celery, and enough water to cover --- about 8 cups. Boil gently until the meat easily pulls from the bones, about 90 minutes. Remove the pheasants to cool and save the broth. Remove the meat from the bones, cut into bite-sized chunks and set aside. Discard the onions and celery. Add the rice to the broth and bring to a boil. Turn down the heat to a simmer and cook, covered, until the rice is tender. Add the pureed cucumbers, pheasant meat, wine, dill, salt and pepper to the broth. Bring the pot almost to a boil, then remove from the heat and add the half and half. Serve. pb's note: To speed up the process -- Make your broth in a pressure cooker. This will cut the first step down to 45 minutes instead of ninet


Nutritional Information:

8344 Calories (kcal); 429g Total Fat; (47% calories from fat); 956g Protein; 96g Carbohydrate; 3027mg Cholesterol; 2297mg Sodium

1 Kitchen's say:
  (3 3/4 Stars!)
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