• 6 tablespoons butter
  • 1/3 cups chopped onion
  • 1 teaspoon fresh ginger
  • 3/4 cup toasted slivered almonds finely ground
  • 1 teaspoon salt
  • 1/2 teaspoon Pepper
  • 1-2 teaspoon jalapenos from a jar
  • 2 carrots, sliced
  • 1/2 cup frozen peas
  • 1 cup MacFarlane pheasant breast cubed
  • 2 cup pheasant broth or chicken broth
  • 1 cup half and half
  • sprigs of fresh parsley
  • crusty bread

Melt the butter in Dutch oven over medium high heat. Add the onion and ginger root, sauté
until tender. Lower the heat and add the almonds, salt, pepper, jalapeño, carrots, peas and
pheasant. Fry for about 10 minutes until the pheasant is cooked, stirring constantly. Remove
from heat and let cool slightly. Transfer to food processer or blender and process for 1-2 minutes.
Pour the broth through the feed tube and blend 30 seconds longer. Pour soup back in to Dutch
oven and bring to a rolling boil. Off the heat, add the cream. Over low heat, warm soup again,
stirring occasionally and serve with crusty bread and garnish with sprigs of parsley.

The Wellbeing Kitchen, By Lisa Erickson

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MacFarlane Pheasants bring gourmet flavor, convenience and flair to the menu. From appetizers to pheasant entrees, this traditional gourmet ingredient adds natural flavor to make simply sensational salads, appetizers and savory pheasant stir-fry dishes. We offer a wide selection of pheasant recipes for appetizers, soups, salads, and entrees.