Pheasant Noodle Soup
The great thing about a vegetable broth is it's super easy to make and there isn't a lot of rules. Generally, when we make it here, we just take all the vegetables and herbs that are about to go bad, throw them into a pot of water and let it simmer for a few hours. For an added flavor boost, you can also roast those vegetables before hand. Sometimes my wife will save ends from vegetable we used in other recipes in a zip lock bag, just the scrap pieces you'd normally throw away and we'll add those to a batch as well. Root vegetables like Carrots and Parsnips, along with Onions, Leeks, Celery, Mushrooms all make for a great broth. It's a great way to get some use from them before they spoil.
We have a small raised bed garden we started in the back yard. We had a trove of Zucchini this year, a lot more then we could ever eat and a bunch of stunted carrots that didn't look good, but the dogs loved ... so I added some of them to my broth as well. I generally don't add salt or a lot of seasoning to my broth, because I never know what I'm going to use it for. Not adding the salt and seasoning will give you more control over how your final dish taste. You'll need to use your broth within a few days or freeze to use another date. If you plan on freezing some of this soup, do not add the noodles, they'll get mushy in the freezer. You can cook everything else and freeze, then just cook the noodles when you're ready to eat.
I hope everyone has a healthily, virus free, safe hunting season. Wash your hands and don't touch your face!!
About the Author : Jeff Davis
Visit authors website | View more articlesYou may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.
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Pheasant Cacciatore with Creamy Polenta
Im not a chef, nor have I ever claimed to be one, but I do enjoy cooking and so does my wife. When we were dating, one of the first dishes I cooked for her was a Chicken Cacciatore with some homemade French Bread. She married me, so it probably wasnt all that bad, right?! Over the years, weve cooked a lot of meals together, you can find plenty of photos of the food we prepared on our social media feeds. In fact, we have a small food blog, #wecooktogether, were well post some recipes we liked or prepared. Weve created a lot of themed meals based on shows like Game of Thrones, Lord of Rings, Shark Week and the NFL Playoffs. Id been wanting to recreate that Cacciatore recipe for a while now, kind of a nod to that first pre marriage meal. When I got a hold of these Wild Ramps, I immediately knew I wanted to used them to re-create that meal. I had been wanted to do a foraging / hunter style dishes and Cacciatore was the first thing that came to mind. Cacciatore literally translates to Hunter in Italian and usually consist of poultry braised in onions, garlic, tomatoes and wine, with some additional seasonings. As Wild Ramps are in the same family of vegetables as Onions and Garlic, I thought I could use some of the Ramps bulbs as a replacement to some of those other ingredients. Mushrooms are another popular forage item and while they might not be in a traditional Cacciatore dish, Im adding them here cause I want to.
Pheasant Gumbo with Brown Rice Pilaf
I'm not Cajun, nor was I born and bred on the bayou ... I did spend a fair amount of my adult life living on it though. My dad was in the Air Force, so we traveled around quite a bit. The last place we were stationed, was Barksdale Air Force in Louisiana, it's in the northern part of the state, close to Shreveport and Bossier City. I remember the day he came home and told the family we were moving to Louisiana, we were Stationed in Missouri at Whiteman Air Force base at the time and I was half way through my sophomore year at Knob Noster High School. Even being in High School and having studied all 50 states since middle school, I couldn't for the life of me picture where Louisiana was even at, I had to look it up on a map. I didn't want to go, I dreaded the thought of moving and I hated it before we even got there. I didn't like it any better when we finally got there either, to me it was just plain, old, Lousy-ana. I end up graduating at Haughton High School in Louisiana and then attended Bossier Parrish Community College and LSU, ever so briefly ( my grades were dreadful ). Dad ended up retiring down there and it felt like the family was going to be trapped there for the rest of our lives.
Pheasant Enchiladas with Green Sauce
If you look through some of the recipes that I've posted over the years, you'll see that a lot of what I cook comes from the south and southwest. A lot of Cajun, Southwestern and Mexican flavors ... what can I say, I like it HOT! These Spicy Green Enchiladas are no exception, with a homemade Enchiladas sauce and super spicy Salsa Verde. These Green Enchiladas are going into our weekly dinner rotation!
