You may also like
Categories:
flour bacon chicken broth carrots celery bella mushrooms corn potatoes rice butter ChoppedCilantro basil salt cream
Viewed: 48 - Published at: 9 years agoIngredients
- 4 whole Boneless, Skinless Pheasant Breasts
- 3/4 cups Flour, Or More As Needed, Plus Additional To Dredge Pheasant
- 5 slices Thick Cut Bacon
- 11 cups Chicken Broth
- 1-1/2 cup Chopped Carrots
- 1-1/2 cup Chopped Celery
- 2 cups Sliced Baby Bella Mushrooms
- 1 can (15 Oz. Size) Corn, Drained
- 2 whole Large Potatoes, Chopped
- 3 boxes (4.2 Oz. Size) Rice-a-Roni Wild Rice
- 3/4 sticks Unsalted Butter
- 2 Tablespoons ChoppedCilantro
- 1 Tablespoon Or More Of Basil
- Salt And Pepper, to taste
- 1 pint Heavy Whipping Cream
Method
- Flour the pheasant breasts.
- Heat a skillet over medium high heat. Once hot add the pheasant and brown on both sides. Remove it from the pan then cube into bite-sized pieces.
- Pan cook bacon until crispy then remove it from the pan and chop.
- In a large pot, combine broth, vegetables, wild rice, pheasant, bacon, butter, cilantro and spices. Bring pot to boil then reduce down to simmer. Cover pot and cook for 30 minutes.
- Combine cream and 3/4 cup flour in a bowl then add it to thicken soup. Cook for about 15 more minutes on medium heat. Will make enough to freeze for future meals. Halve everything to reduce serving size.
