Pheasant Tortilla Soup
Poultry Stock
Yield: 1 Gallon
8 Lbs. chicken or any game bird,
bones and carcass
6 quarts water
1 Lb. Mirepoix – 50% onion, 25%
carrot, chopped, 25% celery, chopped
12 black peppercorns
3 bay leaves
1 Bunch parsley stems
Poultry Stock Preparation:
Combine all ingredients in stock pot
Bring to a boil, skim the scum.
Reduce to a simmer and cook for 3 hours.
Strain and refrigerate or freeze.
Tortilla Soup
Serves 8 Generously
1/2 Cup fresh lime juice (must be fresh)
1 1/2 Cups fresh cilantro leaves
1 1/2 Cups grilled or smoked pheasant’
pulled of the bone and cut into small pieces
1 Quart poultry stock
5 Celery stems, diced in small pieces
1 Cup red onion, minced
1 1/2 Cups fresh sweet kernel corn (frozen ok)
1/2 Cup carrots, julienned
1/2 Cup garlic, minced
1 Poblano pepper, roasted, peeled, seeded
and diced to 1/4″ dice
1 Jalapeno, minced (leave in seeds for spicy)
1 1/2 Tbs. salt
Tortilla Soup Preparation:
Set the lime juice, cilantro and pheasant to the side
to be added the last five minutes before serving.
Add all the other ingredients to a large, heavy
bottomed stock pot and bring to a rolling boil.
Reduce to a simmer for about 30 minutes.
Add the lime, cilantro and pheasant and return
to a simmer and serve.
Garnish with fried tortilla chips, cheese and salsa.