Pheasant, Butternut Squash, and Green Chile Soup
This pheasant soup was served at the conclusion of a pheasant hunt last year, giving hunters a taste of what could be made with the birds they took home. After several hours in the chilly January weather, a bowl of warm soup with a touch of heat from the chilies was a welcome treat.
Serves: 4
Time: 1 hour
1 ½ tsp. olive oil
1 large white onion, chopped fine
6 cloves garlic, minced
1 ½ tsp. ground cumin
1 tsp. dried oregano
1 (4 oz.) can of mild green chiles (or use 1/4 c. freshly roasted and seeded chopped hatch green chile)
4-6 c. butternut squash, ½” dice
4 c. (32 fl. oz.) pheasant or chicken stock
1 small lime, juiced
½ tsp. salt + more to taste
Freshly ground black pepper
1 lb. cooked pheasant breast and thigh meat (see note)
1 ½ c. frozen whole-kernel corn
¼ c. diced fresh cilantro
Heat a large pot over medium high heat and add oil. Once oil is hot, add the onion and sweat for several minutes until it becomes translucent. Add garlic, cumin, and oregano and cook 2-3 minutes until spices begin to let off a toasted aroma. Stir in green chiles, stock, salt, pepper, and lime juice. Bring to a boil, reduce heat, and simmer for 20-30 minutes until squash is almost tender. Stir in corn and shredded pheasant meat and cook 5-10 minutes more, until squash is tender, and corn is cooked. Adjust seasonings to taste. To serve, divide between four soup bowls and top with chopped fresh cilantro.
NOTE: To cook pheasant legs and breasts, cover meat with enough cool chicken stock to cover, gently bring to a low simmer, and poach until tender. Cool until able to handle, remove meat from the bones and chop to desired size. Stock can be used to prepare the soup.
As a volunteer Hunter Education Instructor, every year I participate as a guide on several mentored hunts coordinated by the Virginia Hunter Education Association and the Virginia Department of Wildlife Resources. Mentored hunts are specifically intended as a starting point for new hunters to learn how to safely hunt, understand the habits and biology of the animal being pursued, and gain confidence to go afield alone or as part of a group. Hunters of all ages and backgrounds are partnered with experienced, certified instructors and have the opportunity to harvest ducks, pheasant, deer, squirrel, and even go gigging for frogs!
Workshops focusing on specific species or skill sets have become more common in the last several years, creating opportunities across Virginia for hands-on outdoor learning beyond the required basic hunter education classes. Some events include presentations from a DWR biologist, giving participants a well-rounded introduction to the topic. Workshops without a hunting component include deer and turkey hunting tactics, introduction to waterfowl hunting, field to table deer processing, and more.