Pheasant Tortilla Soup
Jeff Davis
I used to live in Southern California, and one of my favorite places to eat was a burger joint called Islands. Although they had amazing burgers, my favorite item on Islands’ menu was the chicken tortilla soup. The contrasting textures, flavors and colors in the soup were perfect.
It’s been years since I’ve had a delicious bowl of Islands’ chicken tortilla soup, but I haven’t forgotten it. Here’s my version made with Nebraska pheasant. This is a good recipe for fall, winter or early spring. One whole pheasant makes enough soup to serve four people.
It’s been years since I’ve had a delicious bowl of Islands’ chicken tortilla soup, but I haven’t forgotten it. Here’s my version made with Nebraska pheasant. This is a good recipe for fall, winter or early spring. One whole pheasant makes enough soup to serve four people.
About the Author : Jenny and Rick Wheatley
Visit authors website | View more articlesJenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State of Nebraska. Their recipes have appeared in numerous publications, including Petersens Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.
The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.
