You have to eat what you kill. That’s the rule.
So while I was out washing Tooey (who had rolled in something muskily smelly out in the hunting field), Russ cooked up a wonderful Asian-flavored, pheasant soup. Appropriate, since ringneck pheasants were originally introduced from China into Oregon in the 19th century, their first appearance in the United States.
Cooper and Tooey admiring the pheasant soup
It was delicious! Even Cooper and Tooey got a ladleful on their dinner.
Here’s Russ’s recipe for Asian Pheasant Soup:
2 pheasants, skinned, cleaned, and quartered
2 Tbs olive oil
1 quart of chicken stock
1 large onion, chopped
water to cover
3 carrots, chopped
2 stalks celery with leaves, chopped
5 large mushrooms, chopped
1 clove garlic, minced
1 stalk lemongrass
1 medium ginger root, chopped into 2″ pieces
1/2 tsp red pepper flakes
salt and pepper to taste
1 can coconut milk
chopped cilantro for garnish
Brown the pheasant pieces in olive oil in large pot. Add onions and continue browning. Add water to cover and simmer for 1 hour.
Pull out pheasant, and debone the meat. Chop meat into 1″ pieces and return to liquid. When cutting pheasant, be cautious of Irish Water Spaniels sneaking up behind you.
Add stock and all the vegetables, garlic, pepper flakes, salt, and pepper. Cook until vegetables are tender.
Remove lemongrass and ginger pieces. Add coconut milk and stir.
Serve with cilantro garnish.
Looks and sounds like a great recipe. I will try this for sure as soon as Piper gets home. The plan is to do as many preserve hunts as we can fit in between her return and the end of March. Happy New Year
[...] last brush-out and bath was the day we got home from our last hunting trip. That morning, she’d rolled delightedly in something not visible. [...]