Hunting Trip Soup

Two years ago, Mr. Everyday, his dad and our brother in law started a new tradition in this family. They decided each November was going to be for pheasant hunting. They discovered a beautiful game preserve only about an hour from Fort Wayne in Grover Hill Ohio, Thorn Bottom Hunting. A family owned operation, these people know their hunting, rather it be quail, deer, partridge, turkey or pheasant. That year the guys were able to "bag" 12 birds, meaning we had 24 pheasant breasts for Christmas Eve dinner. Thus, a new holiday tradition was born too.

November 2010 Hunting Trip

Unfortunately, last year, due to Adam's brother's recovery from his stem cell transplant, there was no hunting trip; but this autumn they were determined to return. However, life and schedules got in the way, and this time only Adam and our brother in law Duke were able to go; but Duke was able to bring a friend. So on a crisp sunny Saturday morning the 3 of them were off to see what trophies they could bring home. Less than 12 hours later I had 8 pheasants sitting in my freezer! This time instead of just keeping the breasts, they decided to also include the legs and thighs. Why? Not to include in the Christmas Eve dinner, but instead because their guide had told them about a great recipe using them...pheasant noodle soup.

Now I will be honest. I'm not the biggest fan of pheasant, but I was willing to try making this because I think if there is a meat that sometimes has a little bit of a "wild" flavor to it, cooking it down into a soup helps to take some of that away. Kind of like using deer to make chili. Plus dark meat always has such a great flavor in soups, I was hopeful this would be quite tasty. Well, let's just say I have a very happy husband on my hands! This is very simple, and deep in flavor. We all enjoyed it very much and the boys especially couldn't spoon it into their mouths fast enough. Now, I realize not everyone is going to have pheasant sitting in your freezer, but if you have a specialty market in your neck of the woods, there are many that will sell pheasant, quail, or other wild birds that would be a good substitution. Or there are even online sites that sell exotic meats! Or, chicken would work too, and who can't use a new chicken noodle soup recipe?

I'm happy my hubby has such a fun hobby for him to enjoy! Not to mention creating new traditions, memories and yummy things to eat.

Pheasant Noodle Soup
6 pheasant legs/thighs, prepared and soaked in salt water overnight
12 cups water
3 celery ribs, diced
1 medium white onion, diced
3 carrots, peeled and diced
2 tsp poultry seasoning
4 c. chicken broth
1 lb. package Kluski egg noodles
1 c. frozen peas
Salt and Pepper to taste

Place pheasant in large stock pot. Cover with water. Add salt, pepper and poultry seasoning. Cover. Bring to a boil and then reduce heat to medium low. Simmer until pheasant is cooked through, about 25-30 minutes. Remove pheasant, debone and shred. Add chicken broth to pot.  Return meat to stock pot, add carrots, celery, and onions. Bring heat back to medium high and cook until veggies are tender, about 15 minutes. Add noodles and cook according to package directions. Finally, add peas in for about 5 minutes before finished.

Shared on Make Ahead Meals Nov. 19, 2012
Shared on Mandy's Recipe Box Nov. 20, 2012

Pheasant at Very Good Recipes
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