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.
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.
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.
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.
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.
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)
Drink:
Dry cider, earthy Pinot Noir, or a mild brown ale
Herbal tea or sparkling water with lemon and sage
6 servings