Episode 20 Recipe: Homemade Pheasant Noodle Soup

Ingredients
2 Tbsp butter
2 carrots, peeled and sliced 1/4" thick
3 celery stalks, chopped 1/4" thick
1/2 white onion, well chopped
2 cloves garlic, minced
4 Tbsp butter
8 Tbsp all-purpose flour
Chicken Stock
1 bay leaf
1 tsp dried marjoram
1 tsp dried thyme
1 potato, washed, peeled, and well chopped
1/2 c. kale, de-stemmed and chopped
Olive oil
1 pheasant, breasts and legs
1 c. egg noodles, more if preferred
Salt and Pepper, to taste

Directions:

- In a large saucepan over medium heat, melt 2 Tbsp butter and then add carrot, celery, and onion. Cook, stirring constantly until onions become translucent.
- Add garlic, the remainder of the butter, and the flour. Stir constantly to avoid burning. Continue until flour turns golden brown.
- Next add enough stock to cover the contents of your pan. Then add bay leaf, marjoram, thyme, potatoes, kale. Cover and cook for ~20 minutes.
- While your soup is cooking, heat enough oil to coat a sauté pan over medium heat.
- Make sure the pheasant meat is dry. Salt and pepper pheasant and add to pan.
- Cook for 3-4 minutes, until meat browns.
- Flip and cook until internal temp is 165°F.
- Remove from pan and cut meat into soup sized pieces.
- Once saucepan has cooked for 20 minutes, add pheasant, kale, and noodles.
- Simmer until noodles are tender.
- Salt and pepper to taste and enjoy!