I had a blast cooking on the wild game cooking stage for Pheasant Fest a week and a half ago. I meet some very nice people and held some of the cutest puppies! My Spicy almond Pheasant soup was a huge hit! I’m glad I can share it with you! Please stop back for more recipes from Pheasant Fest and hear some entertaining stories about living in the back woods of Wisconsin with 4 children and 1 foreign exchange student from Taiwan.
Spicy Almond Pheasant Soup
The Wellbeing Kitchen
By Lisa Erickson
6 Tbsp butter
1/3 cup chopped onion
1 tsp fresh ginger
¾ cup toasted silvered almonds finely ground
1 tsp salt
½ tsp Pepper
1-2 tbsp 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
Melt the butter in Dutch oven over med/high heat. Add the onion and ginger root, sauté until tender.
Lower the heat and add the almonds salt, pepper, jalapeño, carrots, peas and Pheasant. Fry for about 10 minutes until the pheasant is cooked, stirring constantly.
Remove from heat and let cool slightly. Transfer to food processor or blender and process for 1-2 minutes. Pour the broth through the feed tube and blend 30 seconds longer.
Pour soup back in to Dutch oven and bring to a rolling boil. Off the heat, add the cream. Over low heat warm soup again, stirring occasionally and serve garnished with sprigs of parsley and crusty bread.
Here I am cooking live at Pheasant Fest 2011on the wild game cooking stage!