Written by Jenny and Rick Wheatley Visit :
Visit authors websiteIngredients
1 whole Pheasant
10 cup(s) Water
2 slices Bacon, chopped
1 large onion, diced
1 red bell pepper, diced
2 carrots, diced
3 clove(s) garlic, minced
1 tsp chili powder
1/2 tsp paprika
Couple dashes of cayenne pepper
Juice of half a lime, or to taste
3 corn tortillas, diced
1.5 - 2 tsp Knorr Chicken Flavor Bouillon powder
2 large avocados
Shredded Mexican-style cheeses
1 bag(s) seasoned crispy tortilla strips (salad topping aisle)
Fresh cilantro
Kosher salt
Instructions
Step #1 - Quarter pheasant if it’s still whole. Place pieces in a pot and cover with water. Bring to a boil, and then cover and simmer for 1 hour and 30 minutes.
Step #2 - Meanwhile, add chopped bacon to a large skillet over medium heat to render. Then add diced onion with a pinch of salt and sauté until translucent. Next, add diced red bell pepper, diced carrot and another pinch of salt, and sauté until soft, stirring occasionally. Add minced garlic and stir for 30 seconds. Take off heat.
Step #3 - After 1 hour and 30 minutes, take pheasant pieces out of the pot and shred the meat. Return shredded meat and bones to the pot. Add the cooked vegetables, chili powder, paprika, cayenne pepper, lime juice and diced corn tortillas to the soup. Add 1½ teaspoons of Knorr chicken flavor bouillon. Cover and simmer for 1 hour, stirring occasionally. Add more water if the soup reduces too much.
Step #4 - After the soup is done cooking, discard pheasant bones. Season soup to taste with more chicken bouillon. Serve soup topped with diced avocado, shredded cheese, crispy tortilla strips and freshly chopped cilantro.
