Smoked Pheasant and Wild Rice Soup

Smoked Pheasant and Wild Rice Soup
Chef John Van House

Smoked Pheasant and Wild Rice Soup


  • Pheasants             2 each
  • Brown sugar 1 cup
  • Salt ½ cup
  • Ice water about 1 gallon (enough to cover birds)
  • Diced onion 1 cup
  • Diced Celery .5 cup
  • Diced Carrot .5 cup
  • Sliced mushrooms 1 cup
  • Chopped garlic 1 Tbsp
  • Chicken stock 1 qt
  • Butter 4 oz
  • Flour 4 oz
  • Heavy cream 1 cup
  • Salt and pepper as needed
  • Sage 4 leaves
  • Thyme 2 sprigs
  • Chopped parsley 1 Tbsp
  • Wild Rice 1 cup


  1. Start with cleaned birds
  2. Dissolve sugar and salt in ice water
  3. Brine the pheasants in the salt/sugar water solution for 24 hours
  4. Smoke the pheasants on low heat (225-250 degrees) until an internal temperature of 165 degrees F is reached.
  5. Remove Pheasants from smoker, cool and pull meat from the bones. If so inclined, pheasant stock can be made from the bones by placing the carcass into a large stockpot and cover with water, diced onion, diced celery, diced carrot and some herbs.  Simmer stock for 4 hours over low heat, strain and reserve for the soup.
  6. In a large saucepan cook the wild rice in water (covered) over medium heat until rice begins to bloom. This could take up to an hour.
  7. Cool rice and set aside for later.
  8. Place butter into a large stock pot over high heat and melt.
  9. Sauté onions, celery and carrots until tender.
  10. Add garlic and mushrooms and sauté until mushrooms begin to soften
  11. Add flour and stir well.
  12. Slowly add stock while stirring and bring to a boil
  13. Reduce heat to low, add sage and thyme then simmer for 15 minutes.
  14. Add heavy cream, parsley, diced smoked pheasant and wild rice.
  15. Adjust seasonings as needed
  16. Enjoy!

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