posted on December 23, 2015 14:45
MacFarlane Pheasants was proud to participate in the ECHO fundraiser, Empty Bowls, on October 24, 2015, at Parker High School, in Janesville, WI. Homemade soups and artisan breads fed more than 600 guests. The 45 different soups served were provided by 35 local restaurants and MacFarlane Pheasants! Many other businesses participated by providing beverages and other incidentals. Handcrafted pottery bowls created by local students from UW Whitewater, Beloit Pottery, Cedar Crest and Parker and Craig Art Departments could be purchased with a meal that included artisan breads and a beverage.
ECHO (Everyone Cooperating to Help Others) is not affiliated with any other group. They depend on “people giving, to help people, they don’t know, but care about, expecting nothing in return.” Last year ECHO provided meals for 27,000 people in local communities. Their direct assistance to administration ratio is 98% to 2%, respectively.
The fun fact is that event goers paid as little as 25 cents to vote for their favorite soup, and MacFarlane Pheasant’s Pheasant Florentine, got 2nd place. Thank you Chef Sarah Boyd for preparing your recipe for this event! Since Sarah is hoping to someday sell the prepared soup in our gift shop, we are sharing a different delicious soup recipe. Congratulations, GR’s Sandwich Shop for their 1st place tomato basil soup. But more seriously, we are thankful to be part of team of businesses and young people willing to share their time and talents to sustain the lives of others. Thank you ECHO for your work to feed the hungry and for inviting us to participate in this event.
Try our Pheasant Tortilla Soup recipe, below, and visit www.pheasantfordinner.com for more exciting recipes!
Pheasant Tortilla Soup
1 T. olive oil
1 white or yellow onion, chopped
6 garlic cloves, minced
1 jalapeño pepper, finely chopped
½ green or red pepper, chopped
4 boneless skinless pheasant breasts, cut into bite sized pieces
2 c. fresh or frozen corn
½ c. water
2 tsp. cumin
1 tsp. chili powder
¼ tsp. tabasco, Frank’s Red Hot cayenne pepper sauce or sriracha sauce
2-32 oz. boxes low sodium chicken broth
1-28oz. can diced tomatoes
1-16 oz. can tomato sauce
Queso Chihuahua Cheese, cubed in half inch square chunks
Tortilla chips, or baked tortilla shells, cut into strips
Heat olive oil in large pot. Sauté onion, garlic, jalapeño, and pepper until soft.
Add remaining ingredients, bring to boil. Do not taste the soup until the pheasant is cooked through.
Simmer for 45 minutes to an hour.
Dish into bowls, and top with cheese and tortilla chips or shells.