Pheasant Wild Rice Soup

It was a dark, blustery night in late October. The cupboards were nearly bare, and so the double dippers went to the fridge to see what might be there. The double dippers opened the door…

…and out popped a black, leathery, deformed  devil’s toe!!! AHHHHHH!!!! They leaped back in horror and after a cautious glance at one another and a synchronized head nod, they bravely decided to inspect the situation further.

They opened the fridge door once again and said in unison, “The Claw’s back!” And both knew what was in store for dinner. “Get me the butcher knife,” one dipper said to the other, “We’re having pheasant wild rice soup!”

We thought we’d entertain you with a spooky story in the spirit of Halloween. But don’t worry this soup is not spooky at all. We would describe it as wild though (wild pheasant + wild rice = wild soup).

Thanks Dad and Kipper (our 13 year-old yellow lab who’s still got it!) for bringing home the 6 plump pheasants from your South Dakota hunting trip last week. We have some tasty recipes up our sleeve for the remaining pheasants so stay tuned.

This soup is savory, hearty, and very Minnesotan. Served with freshly baked pop-overs (which only semi-popped for us), this is a perfect fall or winter meal to warm your belly.  Happy double dipping!

Recipe – adapted from the Complete Hunter Game Bird Cookery

Makes 8 to 10 cups


  • 6 cups ready-to-serve chicken broth
  • 3 cups (12 oz.) cut-up cooked pheasant (1-inch pieces)
  • 2 cups cooked wild rice
  • 3-4 medium carrots, chopped (1 cup)
  • 2 stalks celery, sliced (1 cup)
  • ½ cup peas (we used frozen Green Giant)
  • 1/3 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 bay leaf
  • ½ tsp. dried thyme leaves
  • ½ tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. snipped fresh parsley (dried parsley will also work)


  1. In a 6-quart Dutch over or stockpot, combine all ingredients.
  2. Bring to a boil over high heat. Cover. Reduce heat to medium-low.
  3. Simmer for 20-25 minutes, or until veggies are tender, stirring occasionally.
  4. Remove and discard bay leaf before serving.
  5. Serve with freshly baked pop-overs or whole grain bread and enjoy!

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