Pheasant Leg Soup

Start: 

6 pheasant legs (bone-in) and the ribs and breast bones left over from filleting 3 breasts. Fill a 5-quart stock pot almost full of water and throw the legs and breast bones in. Boil for 2 hours. Take bones/meat out, and pull meat off bones (pick it off into small pieces like shredded beef). Remove tendons in legs (kind of like fish bones). Let the stock sit overnight to cool (in a refrigerator, of course) and then spoon off the coagulated fat on the surface to reduce the fat in the recipe, but this isn’t necessary. The stock will be very clear and watery, but that’s okay, it will broth up really nicely in the next step…

Chop:

One half of a fist-sized onion
3 sticks of celery (I like to remove the strings, too)
2-3 big carrots
3-4 green onions
A half a head of cabbage
6 cloves of garlic

Measure:

2 tbsp salt
1/8 to ¼ tsp cayenne pepper
1.5 tbsp crushed rosemary
1 tbsp marjoram
½ tbsp basil
A couple pinches of thyme
½ tbsp hot sauce of your choice
A bag of egg noodles (15 ounce, iirc)

Then:

Bring your stock to a boil. Add the salt, pepper, rosemary, marjoram, basil, thyme, and hot sauce. Then, dump in onion, celery, carrots, green onions, and garlic. Do not add the cabbage yet. Add your meat if you haven’t already, and boil/simmer the whole mess for an hour (and a half?) until the carrots are tender. You can literally just walk away, it doesn’t need to be stirred or anything. Add salt if necessary to taste. Then, dump in the egg noodles and boil them until they are done (maybe 12 to 15 minutes?). Take the whole mess off of the heat, then add the cabbage, put the lid back on the pot, and call the family up for dinner. By the time they get there, the cabbage will have cooked.

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