Pheasant Confetti Chowder

The vibrant mix of colorful, fresh vegetables in this hearty soup resembles party confetti.

This recipe is written more as a formula than an exact recipe and uses weight for all the measurements.

Using a ratio allows you to get the same result no matter how many – or few – legs you have available. Multiply this “base” formula by the number of pairs of legs you have to work with and the ratio of meat to stock to vegetables will be right every time.

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Serves:  2 or more (see above)

Time:   2 hours

2 pheasant legs with thighs * (see note)

1 ½ c. pheasant or chicken stock

Herb sachet (1 sprig fresh thyme, ½ of a bay leaf, a few peppercorns, and 1 sprig fresh parsley tied into a piece of cheesecloth)

2 slices bacon cut into ¼” lardons

2 tsp. bacon fat

1 oz. onion, small dice

½ oz. shredded carrot

½ oz. red, yellow, or orange bell pepper, small dice

2 oz. Yukon gold potato, small dice

1 oz. frozen whole kernel corn

1 Tbsp. flour

¼ c. half and half

1 Tbsp. chopped fresh parsley

Pinch of cayenne pepper

Salt and pepper to taste

In a pot just large enough to hold the legs and stock so the legs are completely covered by the liquid, bring the stock, meat, and herb sachet to a gentle simmer over medium heat. Reduce heat to maintain a low simmer (do not let it boil) and cook 1 – 1 ½ hours until the meat can be easily pulled away from the bones with a fork. Remove herb sachet and discard. Transfer meat to a bowl, cover, and let stand until cool enough to handle (the meat is easier to get off the bones while it is still warm). Leave cooking liquid in the pot and set aside. Remove meat from bones, carefully checking for bone fragments, tendons, and shot pellets.

 While meat simmers, heat a skillet over medium heat, add bacon lardons and cook until browned and crispy. Remove bacon and set aside. Add the onion, celery, carrot, and bell pepper to the bacon fat remaining in the skillet and sweat over medium-low heat until partially soft, about 5 minutes. Add onion mixture, potato, and corn to the cooking liquid and simmer until vegetables are tender, about 15 minutes.

 In a small bowl whisk the half and half into the flour until smooth. Stirring constantly, whisk the flour mixture into the simmering soup and bring it back to a gentle boil to thicken. Add meat, reserved bacon, parsley, and cayenne pepper to the soup and heat through. Taste and adjust seasoning with salt and pepper.

* NOTE: One medium-sized pheasant breast can be substituted for two legs. The cook time will be significantly less - closer to 20-30 minutes.