Pheasant Noodle Soup Recipes

PHEASANT NOODLE SOUP

Pheasant Noodle Soup image

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

Ingredients

4 pheasants, cleaned well, and skinned
water
3 teaspoons salt
3 celery ribs, with leaves
1 onion, chopped
3 carrots, cleaned and chopped
1 lb mushroom, fresh, sliced
2 (32 ounce) cartons low sodium chicken broth
1 (8 ounce) package egg noodles

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

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