Pheasant Buffalo Quinoa Soup
An easy to make delicious wild game recipe made from upland bird. Enjoy this savory & spicy recipe tonight at your table. Here's how to make it!
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So this recipe came about when I was sick with a terrible cold but really really wanted Buffalo Wings. I LOVE Buffalo Wings, that tangy spicy sauce with that cool dip of blue cheese dressing, its awesome! So in order to get the proper nutrition that my body needed while I was sick but satisfy my craving for messy bar food, I came up with this uber healthy but equally delicious soup. It has everything you love about Buffalo Chicken wings all in one comforting bowl of soup. But instead of chicken I used pheasant that I had in my freezer. By all means if you don't have pheasant you can use chicken, but I love pheasant so do try to make with pheasant if you can!
Pheasant Buffalo Quinoa Soup:
- 2 TBS Extra Virgin Olive Oil
- 1 Onion, diced
- 3 Garlic Cloves, minced
- 2 Carrots, diced
- 3 Celery Ribs, sliced
- 1 Head Cauliflower, cut into small pieces
- 2 Quarts Chicken Stock
- 2 Cups Quinoa, cooked
- 4 Pheasant Breasts, cooked and shredded
- 3/4 Cup Franks Buffalo Sauce, more or less depending on taste
- Salt & Pepper to taste
- Parsley, chopped
- Green Onion, sliced
- Blue Cheese Crumbles
In a large soup pot over medium heat add the EVOO. Then add the onion, garlic, carrots, celery and sauté till onions are almost cooked through. Add the cauliflower and chicken stock, bring to a simmer and simmer for about 30 minutes. Then add the cooked quinoa, shredded pheasant and buffalo sauce. Season with salt and pepper. Simmer for another 15 minutes before serving.
To serve pour a portion of the soup into a bowl and top with some chopped parsley, green onions and blue cheese crumbles to taste!