Gluten-Free Pheasant Soup

Ingredients

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• 6 cups gluten-free chicken or vegetable stock Shop
• 1 lb pheasant meat, cut into bite-sized pieces
• 2 cups diced vegetables (e.g., carrots, celery, potatoes, leeks)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (optional, 14.5 oz) Shop
• 2 tbsp olive oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening) Shop
• 1 tsp salt, or to taste
• 0.5 tsp black pepper, or to taste
• 1 tsp dried thyme (optional) Shop

Instructions

1. 1 Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until it becomes translucent and begins to soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. 2 Add the bite-sized pheasant meat to the pot and cook, stirring occasionally, until it is browned on all sides. This will take approximately 8-10 minutes and will seal in the juices, adding depth to the soup's flavor.
3. 3 Introduce the diced vegetables (carrots, celery, potatoes, leeks) to the pot and stir them with the pheasant and aromatics. Sauté for about 5 minutes, allowing the vegetables to soften slightly and absorb some of the flavors from the pot.
4. 4 Pour in the gluten-free chicken or vegetable stock, ensuring it covers all the ingredients. If using, add the can of diced tomatoes at this stage. Bring the mixture to a rolling boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for at least 40-50 minutes, or until the pheasant is tender and the vegetables are cooked through.
5. 5 In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Gradually stir this slurry into the simmering soup, continuing to stir for about 5 minutes until the soup has thickened to your desired consistency. Season generously with salt, black pepper, and dried thyme (if using) to taste before serving.

Nutrition (per serving)

Tips & Notes

• Pheasant is lean. Brown it in batches and keep the simmer gentle so the meat doesn't dry out, and cook it to 165°F.
• Clean leeks well. Slice them, then swish them in a bowl of water, since grit hides between the layers.
• If you have the pheasant carcass, simmer it 1-2 hours with onion and carrot for a richer homemade stock.

Common questions