Smoked Pheasant Chowder
Serves: 6
Leila Emmerich
1 January 1970
Based on User reviews:
56
Spice
46
Sweetness
58
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Bacon (minced)1 cup
Carrot (diced)1 cup
Celery (diced)1 cup
Garlic (minced)1 cup
Flour1 cup
Olive Oil1 cup
Carrot (diced)1 cup
Red Pepper (diced)1 cup
Sweet Potato (diced)2 tbsps
Cilantro (chopped)Directions:
1
Debone pheasant and reserve bones
2
Chop bones
3
To a sauce pan add bacon and cook until brown
4
Add carrots, onion, celery, garlic and cook mixture
5
Add flour
6
Stir until brown
7
Add bones and enough chicken stock to cover mixture
8
Cover, cook for 1 1/2 hours
9
Strain and reserve
10
; In a pot, add bacon and oil and cook until brown
11
Add all vegetables and brown
12
Add cilantro, meat and stock and simmer until vegetables are cooked
13
Season with spices