Spicy Almond Pheasant Soup Is One More Way to Enjoy MacFarlane Pheasant

Spicy Almond Pheasant Soup can be enjoyed year-round, but what I like best about this recipe is that it’s so easy, and during mid-summer, when you are looking for a break from grilling out, it is a yummy and healthy alternative.

Spicy Almond Pheasant Soup Ingredients:

Adapted from: The Wellbeing Kitchen, By Lisa Erickson

• 6 tablespoons butter
• 1/3 cup chopped onion
• 1 teaspoon fresh ginger
• ¾ cup toasted slivered almonds finely ground
• 1 teaspoon salt
• ½ teaspoon Pepper
• 1-2 teaspoons jalapeños from a jar
• 2 carrots, sliced
• ½ cup frozen peas
• 1 cup pheasant breast cubed
• 2 cups pheasant broth or chicken broth
• 1 cup ½ & ½
• Sprigs of fresh parsley
• Crusty bread

Recipe Directions:

1. Melt half of the butter in a Dutch oven over med/high heat.
2. Add the onion and ginger root, and sauté until it’s tender.
3. Lower the heat and add the almonds, salt, pepper, jalapeño, and carrots.
4. Fry these ingredients for about 10 minutes until fragrant. Constantly stir during this process.
5. Remove your pan from the heat and let it cool slightly.
6. Transfer the ingredients to a food processor or blender and process them for 1-2 minutes.
7. Meanwhile, in the same pan, melt remaining butter and saute the pheasant until cooked through.
8. Pour the broth through the feed tube and blend for 30 seconds longer.
9. Pour the soup back into the Dutch oven, and bring the soup to a rolling boil.
10. Add peas.
11. Take your pan off the heat and add the cream and pheasant.

When you are ready to serve your soup, heat it over low heat, stirring occasionally. Serve your soup garnished with sprigs of parsley and some crusty bread. Delicious!