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Spicy Almond Pheasant Soup Is One More Way to Enjoy MacFarlane Pheasant

On July 7, 2021 in Dressed by spope

Spicy Almond Pheasant Soup can be enjoyed year-round, but what I like best about this recipe is that it’s so easy, and during mid-summer, when you are looking for a break from grilling out, it is a yummy and healthy alternative. Our blog at our website contains lots of recipes, and we also have tips and ideas for preparing pheasant to help you feel confident when preparing pheasant dishes.  If you would like to shop at our online store, please visit us at the online store link. If you live in the area or feel like taking a road trip to purchase your pheasant in person, please visit our store at:

2821 South U.S. Hwy 51, Janesville, WI USA 53546

Directions: From I-39 take exit 177 to Hwy. 11 west and then turn right onto Hwy 51, where you will arrive at MacFarlane Pheasants.

Map it!

Toll-Free 800.345.8348 or Phone 608.757.7881

Hours M-F 8 a.m. – 4:30 p.m., Sat. 9 a.m. - 1 p.m.CST

Spicy Almond Pheasant Soup Ingredients:

Adapted from: The Wellbeing Kitchen, By Lisa Erickson

  • 6 tablespoons butter
  • 1/3 cup chopped onion
  • 1 teaspoon fresh ginger
  • ¾ cup toasted slivered almonds finely ground
  • 1 teaspoon salt
  • ½ teaspoon Pepper
  • 1-2 teaspoons jalapeños from a jar
  • 2 carrots, sliced
  • ½ cup frozen peas
  • 1 cup pheasant breast cubed
  • 2 cups pheasant broth or chicken broth
  • 1 cup ½ & ½
  • Sprigs of fresh parsley
  • Crusty bread

Recipe Directions:

  1. Melt half of the butter in a Dutch oven over med/high heat.
  2. Add the onion and ginger root, and sauté until it’s tender.
  3. Lower the heat and add the almonds, salt, pepper, jalapeño, and carrots.
  4. Fry these ingredients for about 10 minutes until fragrant. Constantly stir during this process.
  5. Remove your pan from the heat and let it cool slightly.
  6. Transfer the ingredients to a food processor or blender and process them for 1-2 minutes.
  7. Meanwhile, in the same pan, melt remaining butter and saute the pheasant until cooked through.
  8. Pour the broth through the feed tube and blend for 30 seconds longer.
  9. Pour the soup back into the Dutch oven, and bring the soup to a rolling boil.
  10. Add peas.
  11. Take your pan off the heat and add the cream and pheasant.

When you are ready to serve your soup, heat it over low heat, stirring occasionally. Serve your soup garnished with sprigs of parsley and some crusty bread. Delicious!

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