Pheasant Noodle Soup Recipes
PHEASANT NOODLE SOUP
I got this recipe in a little old town in Nebraska at a wild game feed. This was about the only thing I liked there.
Provided by KGCOOK
Categories Pheasant
Time 11h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put pheasant in large kettle and cover with water.
- Add salt and cover, cook until phesant is done.
- Remove phesant, skin, debone and put pheasant back in kettle.
- Drain liquid from kettle and discard.
- Add 1 carton of broth to the kettle.
- Add remaining ingredients EXCEPT noodles.
- Cook until vegetables are tender.
- Add noodles.
- Add more broth to cover noodles and cook till noodles are soft.
- This is also good with chicken instead of pheasant.
Nutrition Facts : Calories 1199.3, Fat 53.4, SaturatedFat 15.4, Cholesterol 410.6, Sodium 1516.2, Carbohydrate 38.6, Fiber 3.4, Sugar 4.9, Protein 135.4
ITALIAN PEASANT SOUP
My father shared this recipe with me, and I use it when I need a hearty, healthy meal. It's my sons' favorite. Loaded with sausage, chicken, beans and spinach, the quick soup is nice for special occasions, too. -Kim Knight Hamburg, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. , Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.
Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 471mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.
CREAMY PHEASANT OVER NOODLES
This is a recipe I use during hunting season. We are all hunters and the opening day of pheasant season in South Dakota is like a national holiday around here!
Provided by sklhczech
Categories Very Low Carbs
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bone pheasant and dice into bite-sized chunks.
- Melt butter in frying pan; add pheasant chunks and saute for 15-20 minutes. Added drained mushrooms.
- Mix together mushroom soup, worcestershire sauce and milk until smooth.
- Pour over pheasant and mushrooms in pan and simmer 30-45 minutes.
- While pheasant is cooking boil noodles til done, drain and keep warm.
- Serve pheasant over hot noodles.
Nutrition Facts : Calories 1120.6, Fat 70.5, SaturatedFat 28.4, Cholesterol 351.4, Sodium 1602.3, Carbohydrate 21.4, Fiber 0.9, Sugar 7.1, Protein 97.7
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