To make the stock
2 tbs bacon grease
1 whole Pheasant
1/4 cup Flour
1/4 cup of bourbon
4 cups of water
2 tbs Salt
1 tbs Pepper
Rosemary
thyme
2-3 bay leaves
6 cloves of garlic
Place the bacon grease in a dutch oven or stock pot and melt it on high heat. Place the whole Pheasant in the hot grease and brown on all sides. Once the bird is lightly browned, remove it from the pan and set it aside. Deglaze the pan with the bourbon and scrape up any bits. Turn down the heat once the liqour is boiled off. add flour and stir the grease and flour together to make a roux. Toast your roux on low heat while mixing to keep it from burning. Once the roux is a medium blonde color, slowly pour in your water so the roux is incorporated. Add in the salt, pepper, herbs, bay leaves, and garlic. Place the bird back in the pot and allow it to simmer in the braising liquid for 2-3 three hours until the meat is falling off the bone. Strain your stock and pick the meat off the bone to be used later.
For the soup.
The stock you made earlier
32 oz of chicken broth
3 chopped carrots
1 diced onion.
1 diced stalk of celery
De-boned Pheasant meat
1 cup of small pasta like acini de pepe or estralla
1 14 oz can of Navy beans
Pour the stock and chicken broth into the pot and warm it up. Add the vegetables and meat. Simmer until the carrots are soft. Add the pasta and the beans. Simmer until the broth thickens from the bean starch and the pasta is soft.
Last edited:
