Tortilla Soup with Pheasant Recipe
Hopefully you saved your cooking liquid from the southwest venison and pork. This recipe will show you how to put it to quick use making a delicious tortilla soup with pheasant.
You will need:
- Cooking liquid as mentioned previously
- 1 qt. pheasant broth (chicken broth works well too)
- 2 tbsp. chicken bullion powder
- 1 yellow onion - chopped
- Tortilla chips – authentic chips work best, the greasier and saltier the better
- 1 tbsp. salt
- 1 tbsp. garlic powder
- 2 bunches of cilantro
- 2 bunches of green onion
- 3-4 avocados
- 10 oz. bag of frozen fire roasted corn
- 4 pheasant breasts OR 1 rotisserie chicken
Sauté onions in olive oil, adding half stick of butter as the onions begin to sweat down. Cook onions until golden brown, then add pheasant breasts and cook until done. Remove pheasant breasts and allow them to cool.
Add cooking liquid from SW venison, broth, bullion, salt, and garlic powder
Add about 2 cups of tortilla chips – crush after measuring but before adding
Bring to a boil.
Using a stick blender, blend until smooth.
If you do not have a stick blender, you will need to cool it enough to blend it using a conventional blender or food processor. The tortilla chips that get blended in work to thicken the soup.
Cut pheasant pieces into bite size pieces (or debone rotisserie chicken) and add to soup along with ½ of the cilantro, green onions, and corn.
Garnish using the remaining cilantro and green onions along with shredded cheese.
Add half of an avocado cut into pieces, and serve with remaining chips.
It’s not as fancy, but this is what my bowl looked when it was all stirred in and ready to eat. This is one of my new favorite game recipes!
-Drew Tvrdik, Fall Obsession Field Staff