Posted By: Mark Mazour (VIEW COUNT: 5042) PRINT
1 whole pheasant
broth or boullion cubes
1 can of beer
Reame's frozen egg noodles
Take one large pheasant, salt and pepper, and cover with water in a large stock pot.
Simmer for approximately 1 hour.
Take the bird out, LET IT COOL and then proceed to get dirty, and scrape all the meat off the carcass. You will need to cube up the breast meat.
Try to get all of the feathers and shot out now!
Then strain the remaining stock for reuse. Add the meat back to the stock with celery, onion, can of beer, salt pepper and bouillion to taste. As far as amounts -- you decide what you want.
Simmer this for approx 45 minutes or until the onion becomes transparent.
Now add the package of frozen noodles, bring to a rolling boil, and turn down to simmer for 20 minutes or until the noodles are done.
The result is a tasty soup that can really warm up a cold day!