This robust and nourishing soup combines wild pheasant , winter root vegetables , and fresh herbs in a slow-simmered broth. It's a field-to-table dish that warms the soul and honors traditional country cooking.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 2 hrsTotal Time 2 hrs 20 minsFor the Broth
1 whole pheasant (about 2½–3 lbs), cleaned and jointed
8 cups water or light game/chicken stock
1 onion, halved (skin on for color)
2 cloves garlic, crushed
1 bay leaf
6 black peppercorns
1 small sprig thyme or rosemary
Salt, to taste
For the Soup
1 tbsp butter or olive oil
1 leek, cleaned and sliced
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
1 small rutabaga or turnip, peeled and cubed
2 celery stalks, diced
1 potato, cubed (waxy type like Yukon Gold)
1 tsp Dijon mustard (optional, for depth)
Salt & black pepper, to taste
To Finish
2 tbsp chopped parsley or celery leaves
Optional: crusty bread or oatcakes, for serving
Make the Pheasant Broth
1
In a large pot, combine pheasant pieces , water or stock , onion , garlic , bay leaf , peppercorns , and thyme .
Bring to a boil, then lower heat and simmer gently 45–60 minutes , skimming foam occasionally.
Remove pheasant, strain and reserve the broth. Let pheasant cool slightly, then shred meat from bones.
Sauté the Vegetables
2
In a clean soup pot, melt butter over medium heat.
Add leek , carrots , parsnip , celery , rutabaga , and potato .
Cook for 8–10 minutes , stirring occasionally, until slightly softened.
Add Dijon mustard , stir to coat, and season with a bit of salt and pepper.
Simmer the Soup
3
Pour in strained pheasant broth . Bring to a boil, then lower heat and simmer 30 minutes , or until vegetables are tender.
Add shredded pheasant meat back into the soup. Simmer 5–10 minutes more to warm through.
Season & Serve
4
Taste and adjust seasoning with more salt , pepper , or a splash of lemon juice or cider vinegar if needed for brightness.
Serve hot in deep bowls, topped with chopped parsley and rustic bread on the side.
Variations
5
Add barley or wild rice for a heartier version
Stir in kale or cabbage during the last 10 minutes
Use leftover roast pheasant (or substitute with chicken or turkey)
Pairing Suggestions
6 Drink:
Dry cider, earthy Pinot Noir, or a mild brown ale
Herbal tea or sparkling water with lemon and sage
Ingredients For the Broth
1 whole pheasant (about 2½–3 lbs), cleaned and jointed
8 cups water or light game/chicken stock
1 onion, halved (skin on for color)
2 cloves garlic, crushed
1 bay leaf
6 black peppercorns
1 small sprig thyme or rosemary
Salt, to taste
For the Soup
1 tbsp butter or olive oil
1 leek, cleaned and sliced
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
1 small rutabaga or turnip, peeled and cubed
2 celery stalks, diced
1 potato, cubed (waxy type like Yukon Gold)
1 tsp Dijon mustard (optional, for depth)
Salt & black pepper, to taste
To Finish
2 tbsp chopped parsley or celery leaves
Optional: crusty bread or oatcakes, for serving
Directions Make the Pheasant Broth
1
In a large pot, combine pheasant pieces , water or stock , onion , garlic , bay leaf , peppercorns , and thyme .
Bring to a boil, then lower heat and simmer gently 45–60 minutes , skimming foam occasionally.
Remove pheasant, strain and reserve the broth. Let pheasant cool slightly, then shred meat from bones.
Sauté the Vegetables
2
In a clean soup pot, melt butter over medium heat.
Add leek , carrots , parsnip , celery , rutabaga , and potato .
Cook for 8–10 minutes , stirring occasionally, until slightly softened.
Add Dijon mustard , stir to coat, and season with a bit of salt and pepper.
Simmer the Soup
3
Pour in strained pheasant broth . Bring to a boil, then lower heat and simmer 30 minutes , or until vegetables are tender.
Add shredded pheasant meat back into the soup. Simmer 5–10 minutes more to warm through.
Season & Serve
4
Taste and adjust seasoning with more salt , pepper , or a splash of lemon juice or cider vinegar if needed for brightness.
Serve hot in deep bowls, topped with chopped parsley and rustic bread on the side.
Variations
5
Add barley or wild rice for a heartier version
Stir in kale or cabbage during the last 10 minutes
Use leftover roast pheasant (or substitute with chicken or turkey)
Pairing Suggestions
6 Drink:
Dry cider, earthy Pinot Noir, or a mild brown ale
Herbal tea or sparkling water with lemon and sage
Pheasant and Root Vegetable Soup
