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Pheasant Vegetable Soup

Ingredients:
  • 4 pheasant carcasses
  • 8 garlic cloves
  • 1 yellow onion, quartered
  • 3 carrots, chopped into 9 pieces
  • 2 celery stalks, chopped into 4 pieces
  • pan spray
  • 1 cup dry white wine
  • 2 bay leaves
  • 3 sprigs fresh rosemary
  • 2 cups potato, peeled and diced into 1/2-inch cubes
  • 2 carrots, finely diced
  • 2 green onions, finely diced
  • 2 celery stalks, finely diced
  • 1-1/2 cups tomato, diced
  • salt and pepper


Cooking Directions:
Preheat oven to 400 degrees. Combine the first 5 ingredients in a large roasting pan and spray evenly with pan spray. Bake uncovered for 1 hour or until the contents are well-browned. Transfer contents from pan into a large stock pot and add wine, bay leaves, rosemary and enough water to cover the contents. Bring to a boil uncovered, then lower heat and simmer over very low heat for 12 to 15 hours, making sure that the liquid does not completely evaporate. Add more water if necessary. Strain through a colander lined with cheesecloth or a light towel. Add liquid to a stock pot with potato and remaining ingredients. Cook over medium heat until potatoes soften. 4 - 6 servings.


 
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