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 … Continue reading Pheasant Leg Soup