After parboiling your gamebird of choice in water, carefully remove it. Following this step, cube the meat with a knife or even shred it with your fingers before adding it to your stovetop broth as you make your soup.
By Steve Hickoff
Thanksgiving focuses on family, football, and food.
It's time to enjoy what you've reaped from your hunts this fall. The following recipe can work as an entrée or an appetizer. Here's the gamebird soup I often whip up on cold autumn days . . .
(1) First, soak 10 oz. of Hurst's “HamBeens” brand beans in a bowl of water overnight while you're sleeping.
(2) The next day, parboil two defrosted pheasant breasts, and several ringneck drumsticks for 90 minutes, rinse in cold water, and cull the meat. Grouse and wild turkey breast meat, my favorite this time of the year, and even farm fowl (you can make this recipe with leftovers) will do — all work well with this simple recipe. At times, I also put darker woodcock or duck breast meat in there too.
(3) To a stovetop lobster pot add 64 oz. of Swanson 99% fat free chicken broth, followed by the beans (after draining and rinsing).
(4) Add the meat then bring that to a boil.
(5) Covered (with the lid's steam escape window open), tweak it down to medium heat, and let it cook several hours, stirring occasionally.
(6) About 20 minutes before eating, cook up several cups of Carolina Jasmine Thai Hom Mali rice on the stovetop, put that in a bowl when ready, and cover it with gamebird soup.
Fresh baked bread and a fresh green salad goes great with this meal as well.
These ingredients and amounts serve up roughly five soup bowls. Adjust accordingly.