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Pheasant Wild Rice Soup | Wild Game Recipes

To kick off #WildGameWednesdays we are digging into a classic Minnesota comfort food with a wild game twist. Creamy wild rice soup made with pheasant!


There are two recipes I use for this meal, the easy way, and the not-as-easy way. We will look at both of them.


First, you've gotta cook the pheasant, so let's dig into that before we get to the soup.


SAUTEED PHEASANT BITES


Ingredients:

  • 3-4 Pheasant Breasts, cubed

  • 2 Tbsp Olive or Canola Oil

  • 2 Tbsp Rubbed Sage

  • 1-2 Tbsp Smoked Paprika

  • 1-2 Tbsp Garlic Salt


Steps:

  1. In a mixing bowl, combine cubed pheasant and spices, mixing until the meat is evenly covered

  2. Heat oil in saute pan or skillet over medium heat

  3. Add pheasant meat to pan/skillet and heat until fully cooked, stirring often

  4. Set aside meat to add to soup (or eat as is!)

Tips:

  • You can substitute pheasant for chicken, turkey, goose, or any poultry/fowl

  • Season to taste, add or subtract whatever you'd like

  • Smoke the pheasant before cooking for additional flavor


Now, let's get to the soup. As I mentioned earlier, there are two ways you could do this. The "easy" way is to go out and buy a package of Shore Lunch Creamy Wild Rice Soup Mix and follow the directions on the bag, adding the pheasant when the soup begins to become creamy in texture.


Or, you can do it the not-as-easy way by making your soup from scratch as I describe below.


HOMEMADE WILD RICE SOUP

Serving Size: 8


Ingredients:

  • 2 Tbsp Olive Oil

  • 8 oz Mushrooms, sliced (I use Baby Bellas)

  • 2 cups Carrots, sliced or shredded

  • 2 cups Celery, sliced

  • 1 Small Onion, diced

  • 1 Tbsp Onion Powder

  • 4 Tbsp Flour

  • 6 cups Chicken Broth

  • 2 cups quick-cooking wild rice (or pre-cooked/canned)

  • 2 twelve-ounce packets of McCormick Simply Better Turkey Gravy

  • 2 cups Half and Half

  • 2 Tbsp Parsley (for garnish)

  • 1/2 cup Shredded Cheddar Cheese, optional (for garnish)

Steps:

  1. In a large stock pot over medium-high heat, add the olive oil, mushrooms, carrots, celery, onion, and onion powder

  2. Cook for about 5 minutes or until tender

  3. Whisk in the flour and cook for another 1-2 minutes

  4. Add the broth and bring to a boil

  5. Add in the wild rice and reduce to a simmer, cooking until the rice is tender, (or until fully heated if using precooked/canned wild rice)

  6. Add the gravy, half and half, and pheasant and cook until heated through

  7. Add salt and pepper to taste and garnish with parsley & cheese

Tips:

  • If the soup does not thicken enough, whisk in a mixture of 1/4 cup corn starch and 1/4 cup water and heat on medium-low until thickened

  • If you use uncooked wild rice, this process will take much longer

  • While the soup is cooking you can add additional paprika, sage, and garlic salt if you are a big fan of seasonings and bold flavor



 

I hope you enjoy this recipe, as it is one of my favorites. If you have any questions feel free to reach out.


Stay tuned for more Wild Game Wednesday recipes in the future!




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