Instructions
Italian Seasoning Blend
Step #2 - If youre making your own Italian Seasoning Blend, combine all the seasoning in a small mason jar, seal the lid and give it a good shake. I like to print labels to stick on the jars with the seasoning ingredients, so next time I need to prepare this mixture, I don’t have to hunt for the recipe and can prepare it the same every time.
Zuppa Toscana
Step #4 - Start by gathering all your ingredients that need to be prepared. Kale, Potatoes, Shallots & Garlic.
Step #5 - Washing your kale and potatoes. Set the Kale aside to dry or place in a salad spinner to dry immediately. Remove the ribs from the Kale, then chop into small pieces. Remove the outside skin from shallots and garlic to waste bowl.
Step #6 - Dice up your shallots and garlic, then place in small containers for when you’re ready to use.
Step #7 - Sliced potatoes thin on Mandoline, place the end pieces of the potatoes in your waste bowl.
Step #8 - Slice up your strips of bacon, into small pieces with a sharp knife. If you don’t already have ground pheasant meat, run a few pheasant breast through a meat grinder
Step #9 - Add one tablespoon of olive oil or butter to a large Dutch Oven and set heat to medium high.
Step #10 - Add cut up strips of bacon and cook until crispy, about 5-8 minutes
Step #11 - Remove bacon with slotted spoon to a plate lined with paper towels.
Step #12 - Drain all but a tablespoon of the bacon grease from the Dutch Oven.
Step #13 - Add one pound of ground pheasant. Season with one and half tablespoons of Italian Seasoning and about a teaspoon of salt. Allow to cook until it starts to brown, about 6 minutes.
Step #14 - Add diced Shallots and a pinch more of salt. Cook 3 more minutes.
Step #15 - Add diced garlic and cook another minute.
Step #16 - Add sliced potatoes.
Step #17 - Cover potatoes with 6 cups of Pheasant Stock and sprinkle in some more salt.
Step #18 - Add the leaves from 6 thyme sprigs.
Step #19 - Using a wooden spoon or spatula, stir the ingredients together, being sure to scrap up any brown bits from the bottom of the Dutch oven.
Step #20 - Allow to reach a boil, then reduce to simmer. Allow to cook for 20 minutes.
Step #21 - Turn off heat and add in your chopped Kale, allow to wilt.
Step #22 - Add ½ cup of Heavy Cream. Stirring to combine all ingredients.
Step #23 - Taste and add additional salt and seasoning to your taste.
Step #24 - Preheat oven to 325. Cut French Loaf into diagonal pieces. Add bread slices to baking sheet. Brush the tops of sliced bread with Olive Oil and place in hot oven for 10 minutes. After 10 minutes, set broil to hi and and lightly brown the tops of bread. Rub each slice of bread with a raw garlic clove when it comes out of the oven.
Step #25 - Serve by ladling soup into large serving bowl. Sprinkle with reserved crispy bacon and shaved Parmesan cheese.
