Wild Pheasant and Sage Soup

Serves 4

4 pheasant legs & thighs

1.5 L of pheasant, chicken, or turkey stock

1 medium onion, roughly chopped

1 celery stick, roughly chopped

3 medium carrots peeled and sliced

1/2 cup wild rice mix

1/2 cup water

2 sprigs wild sage

minced garlic

1/4 tsp pepper

1/4 tsp salt

1/2 tsp poultry seasoning

Season the legs with poultry seasoning, salt and pepper and place in a slow cooker with onion, celery, and enough stock to cover the legs. Cook on high for 4h or low for 6h or until the meat is tender and falls off the bones.*

Strain and reserve the liquid. Allow legs to cool slightly and separate the meat.

In a stockpot add the rest of the stock, the reserved slow cooker liquid, carrots, water, sage, garlic, and pheasant meat. Bring to a boil and add the rice. Simmer on low for approximately 25 minutes or until the rice is cooked.

Season to taste and enjoy. Best served with a hearty piece of bread.

*I like to use an instant pot for this step. Cook on manual for 30 mins, pressure release for 10 mins and it is done. You can also do this well in advance and store the strained liquid and separated meat in the freezer. When you are ready to use simply place in broth until it is no longer frozen.