Recipe page

From the soon to be released Breakfast--a self help book. . .

Pheasant Chowder

Prepare the pheasant

Make the chowder

6 cups water

1 cup non-dairy creamer

6 chicken bouillon cubes

1 potato, chopped

1 chopped medium onion

½ cup chopped onion, red pepper, celery, and carrots

2 stalks chopped celery

4 Tbs. Butter

2 large carrots, chopped

4 Tbs. Flour

1 tbs. Chopped garlic

1 cup frozen corn, thawed

2 pheasants—legs and backs

1 pkg prepared long grain and wild rice


White pepper to taste

Combine all ingredients.  Bring to a boil.  Cover and simmer 2-4 hours or until the pheasant is easily removed from the bone.  Strain, reserving the liquid.  Chop the pheasant into bite size pieces and set aside.

Combine the hot saved broth with the non-dairy creamer.  Set aside

Melt the butter in a heave kettle.  Add the vegetables and sauté until crisp-tender.  Add the flour and stir until veggies are coated.  Slowly add the cream and stir until thickened and bubbly.  Add the corn, rice, pheasant and pepper to taste.  Bring up to temperature and keep warm until ready to serve.