Best 3 Pheasant And Wild Rice Soup Recipes

Indulge in the captivating flavors of autumn with our exquisite Pheasant and Wild Rice Soup. This hearty and comforting dish embodies the essence of the season, showcasing succulent pheasant meat and nutty wild rice in a rich and flavorful broth. Enhanced with aromatic vegetables, earthy mushrooms, and a touch of white wine, this soup is a symphony of textures and flavors that will warm your body and soul.

Discover variations of this delightful soup, including a classic version featuring chicken instead of pheasant, a vegetarian rendition bursting with vegetables, and a creamy wild rice soup that offers a velvety twist. Each recipe promises a unique culinary experience, catering to diverse preferences and dietary needs. Embark on a culinary journey with our Pheasant and Wild Rice Soup, a celebration of the season's bounty and a testament to the art of slow cooking.

Here are our top 3 tried and tested recipes!

PHEASANT AND WILD RICE

Pheasant and Wild Rice image

Everyone in my family hunts, so we have an abundance of game. This recipe also works well with wild turkey or grouse and even with chicken if you prefer. I love to make this dish on special occasions and for guests.

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2-2/3 cups water
3/4 cup chopped onion
2-1/2 teaspoons dried parsley flakes
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1-1/2 teaspoons paprika
1 teaspoon pepper
1 tablespoon all-purpose flour
6 bacon strips, cut up
1 large oven roasting bag
2 cups uncooked wild rice
1/2 pound sliced fresh mushrooms
1 large pheasant, halved or two small pheasants (about 4 pounds)

Steps:

In a large saucepan, combine first nine ingredients; bring to a boil., Meanwhile, place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan; add the bacon. Sprinkle rice and mushrooms over bacon. Add pheasant. Pour soup mixture into bag., Cut six 1/2-in. slits in top of bag; close bag with tie provided. Bake at 350° for 1 to 1-1/2 hours or until a thermometer reads 180°. Let stand for 10 minutes before carving.

Nutrition Facts : Calories 615 calories, Fat 21g fat (7g saturated fat), Cholesterol 163mg cholesterol, Sodium 1068mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 3g fiber), Protein 63g protein.

PHEASANT ON RICE

Pheasant on Rice image

Make and share this Pheasant on Rice recipe from Food.com.

Provided by cjs1157

Categories Pheasant

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 cleaned whole pheasants
2 (10 3/4 ounce) cans cream of chicken soup
2/3 cup water
2 (8 ounce) boxes long grain and wild rice blend

Steps:

Place clean pheasants breast down in slow cooker. Mix 2 cans of soup and water. Pour over pheasants and cover.
Set slow cooker on high and cook for 6 to 7 hours.
Remove pheasants from soup mixture and cut meat from bones and place in soup mixture and mix together.
Prepare long grain and wild rice. Place rice serving on plate and ladle pheasant and soup mixture over rice and serve immediately.

Nutrition Facts : Calories 859.6, Fat 46, SaturatedFat 13.2, Cholesterol 296.2, Sodium 1159, Carbohydrate 10.9, Sugar 0.8, Protein 94.4

PHEASANT WITH WILD RICE

Pheasant With Wild Rice image

This has always been our recipe of choice when it's time to Pheasant hunt. Now with Zaar! there are lots for us to choose from. Thought I would pass on another recipe. Please try it! I think you'll also love to make it during Bird Season! It's like who has only one chicken recipe!!

Provided by teresas

Categories Pheasant

Time 2h20m

Yield 2-3 serving(s)

Number Of Ingredients 12

Ingredients

1 (2 1/2 lb) pheasants, dressed
1/4 cup all-purpose flour
1/2 cup butter or 1/2 cup margarine
1 onion, chopped
1 stalk celery, chopped
1 cup chicken broth
1 cup whipping cream
3 whole allspice
2 tablespoons sherry wine
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups cooked wild rice

Steps:

Cut pheasant into quarters.
Dredge pieces in flour.
Melt butter in oven-safe skillet over medium-high heat.
Add pheasant, and cook until browned on both sides, turning once.
Add onion and next 7 ingredients.
Put oven-safe skillet in oven.
Bake, covered, at 350°F for 1 1/2 hours or until tender.
Remove pheasant from skillet, and keep warm.
Cook pan drippings in skillet over medium-high heat until reduced to 2 cups.
Serve with pheasant and rice.

Nutrition Facts : Calories 2174.7, Fat 144.3, SaturatedFat 72.2, Cholesterol 688, Sodium 1659.3, Carbohydrate 58.9, Fiber 4.8, Sugar 5, Protein 143.2

Tips:

For a stronger pheasant flavor, use a whole pheasant. For a milder flavor, use pheasant breasts or thighs.
If you don't have pheasant, you can substitute chicken or turkey.
Wild rice takes longer to cook than white or brown rice. Be sure to allow enough time for it to cook through.
If you don't have wild rice, you can substitute brown rice.
This soup is a great way to use up leftover pheasant.
You can also freeze this soup for later.

Conclusion:

Pheasant and wild rice soup is a delicious and hearty soup that is perfect for a cold winter day. It is packed with flavor and is sure to please everyone at the table. So next time you have pheasant, give this soup a try!