BritChaser
Well-known member
I achieved my tastiest effort at wild bird soup yesterday. The meat was wild turkey breast (1) and pheasant breasts (3). The key was slow cooking the meat in the oven, covered, with plenty of butter on it, at 225 for about 3.5 hours. The soup was turkey/pheasant vegetable rice, plenty for 6 - 8. The other ingredients were:
2 boxes chicken broth
3 stalks celery diced
3 carrots diced
1 sweet yellow onion diced
1/2 - 1 cup white wine
water as needed
1 cup jasmati rice (added without precooking it 1/2 hour before serving)
olive oil, bay leaf, celery seed, tarragon, parsley, garlic, salt and pepper to taste
I diced the cooked meat and added it to the crock potted soup about 2 hours before serving.
2 boxes chicken broth
3 stalks celery diced
3 carrots diced
1 sweet yellow onion diced
1/2 - 1 cup white wine
water as needed
1 cup jasmati rice (added without precooking it 1/2 hour before serving)
olive oil, bay leaf, celery seed, tarragon, parsley, garlic, salt and pepper to taste
I diced the cooked meat and added it to the crock potted soup about 2 hours before serving.
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