Thank you Mark Wolfskill from Pheasant Valley Farm, Robesonia, PA for sharing Pheasant Valley’s Pheasant Soup recipe with us. Check out Mark’s bird farm, bird hunting, dog training and shooting opportunities here www.PheasantValleyFarm.com The Awesome Antler Rub really makes this Pheasant Valley’s Famous Pheasant Soup famous! This is a great spice blend you will find yourself using all the time.Share This:
Pheasant Valleys Pheasant Soup
By July 26, 2013Published:
- Yield: 10 Servings
- Prep: 60 mins
- Cook: 3 hrs 0 min
- Ready In: 4 hrs 0 min
Upland game hunters will rejoice with Pheasant Valley's Pheasant soup as a new method to use their harvest.
- 2 lbs. pheasant, chukar, or quail use any or all parts of bird, we recommend a mix of white and dark meat
- 1 can italian tomatoes diced
- 1 can white northern beans
- 1 cup shredded carrots
- 1 cup diced celery
- 2 cups sweet corn
- 1 tbs. brown sugar
- 1 medium cooking onion, diced
- 2 tbs. Awesome Antler Rub Sportsman's Table Item #MG104, or 2 tbs. Venison Roast Seasoning and Rub, Item # CY3627, or use 1 T. of each!
- Cook pheasant (or other game bird) in a slow cooker or roaster covered in water with diced onion. The game meat is done when it comes off the bone easily. If you are using the legs and thighs remove the bones once it is cooked. Set meat aside. Add carrots, celery, and corn to the broth and cook until vegetables begin to soften. Add in the cooked meat, and the remainder of the ingredients. Salt and pepper to taste. I usually add more of either rub mixtures (Awesome Antler Rub, Sportsman's Table Item # MG104, or Vension Roast Seasoning and Rub, Sportsman's Table Item # CY3627) to get the desired flavor. Amounts are all approximations.