Pheasant & Rice Soup Pheasant & Rice Soup
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rate
Prep 10 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 whole pheasant, plucked and skinned
  • 1 whole onion, diced
  • 2 celery stalks, diced
  • 3 large carrots, diced
  • 200 g sweetcorn
  • 2 garlic cloves
  • 2 egg whites
  • 1 tbsp olive oil
  • 1 chicken stock cube
  • 1 tbsp dried mixed herbs
  • 200 g white rice
  • 2 litre water
  • Salt
  • Pepper

Pheasant & Rice Soup

  1. First, you want to dice your carrot, onion and celery to make the mirepoi which forms the base of the soup. Transfer everything into a stockpot with the garlic and olive oil then let them gently sweat for 5-10 minutes over a medium heat.
  2. Place the pheasant carcass into the stockpot and cover with water. Bring the heat to a rolling boil and let the chicken cook for 20 minutes. Next, remove the carcass from the broth and shred the meat.
  3. Transfer the meat back to the pot along with the chicken stock, sweet corn, herbs and rice, then let it simmer for 40 minutes. As the soup simmers, add salt and pepper to your liking, tasting it as it cooks. The rice will become light and fluffy and if the water starts to reduce, simply top back up with some more.
  4. Once cooked, remove from the heat and quickly stir in two egg whites.
  5. Serve hot.



Hi, I am Keith. I am a food enthusiast and passionate home-chef based in Edinburgh. I love to cook with sustainably sourced Wild Game produce in my simple family friendly recipes. I cook a little bit of everything so hopefully you find some insipiration on my page. Thanks for looking.

Pheasant & Rice Soup

favorite
print
rate
Prep 10 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 whole pheasant, plucked and skinned
  • 1 whole onion, diced
  • 2 celery stalks, diced
  • 3 large carrots, diced
  • 200 g sweetcorn
  • 2 garlic cloves
  • 2 egg whites
  • 1 tbsp olive oil
  • 1 chicken stock cube
  • 1 tbsp dried mixed herbs
  • 200 g white rice
  • 2 litre water
  • Salt
  • Pepper
  1. First, you want to dice your carrot, onion and celery to make the mirepoi which forms the base of the soup. Transfer everything into a stockpot with the garlic and olive oil then let them gently sweat for 5-10 minutes over a medium heat.
  2. Place the pheasant carcass into the stockpot and cover with water. Bring the heat to a rolling boil and let the chicken cook for 20 minutes. Next, remove the carcass from the broth and shred the meat.
  3. Transfer the meat back to the pot along with the chicken stock, sweet corn, herbs and rice, then let it simmer for 40 minutes. As the soup simmers, add salt and pepper to your liking, tasting it as it cooks. The rice will become light and fluffy and if the water starts to reduce, simply top back up with some more.
  4. Once cooked, remove from the heat and quickly stir in two egg whites.
  5. Serve hot.



Hi, I am Keith. I am a food enthusiast and passionate home-chef based in Edinburgh. I love to cook with sustainably sourced Wild Game produce in my simple family friendly recipes. I cook a little bit of everything so hopefully you find some insipiration on my page. Thanks for looking.