Here’s how to make an aromatic and belly-warming pheasant spaetzle soup. It is is sure to please as the days and nights get colder towards the end of the year.
Pheasant spaetzle soup is just the ticket to heat up your insides and fill your nose with wonderful aromas during these cool autumn days. Really you can use any game birds, and Joanna Woods does use several species, including chukar partridge, mourning dove and quail. But pheasant is the real star of the soup.
3-5 lbs of game birds or one large chicken
2 onions, quartered
5-6 stalks of celery, chunked
5-6 cloves of garlic, split
1 apple, cored and quartered
1-2 sprigs each of rosemary and thyme, bundled and tied
1 tbsp kosher salt
1 tsp ground pepper
2 tbsp Better than Bouillon, reduced sodium chicken base
- Add all of the ingredients to a large pot. Simmer for at least an hour.
- Strain the stock (a straining double pot is handy for this) and remove and discard the aromatic and vegetables. Remove the game birds and set aside to cool.
- Remove the meat from the birds, shred and set in a bowl.
- Place the stock back onto heat and add approximately 1 pound of diced carrots.
Prepare the spaetzle noodle dough:
- 5 eggs
- 1 tsp salt
- ~1/2-1 cup water
- 2-3 cups all-purpose flour
- Mix until consistency resembles thick pancake batter. Allow to rest for a little while.
- Chop a small bunch of parsley and add, along with the deboned, shredded game bird meat, back to the stock. Bring to a boil.
- Push batter through spaetzle maker, or other improvised device, directly into the boiling soup stock. Cook until noodles are light and fluffy – 3-5 minutes.
Bowl it up and get cozy. It’s the perfect soup for a cold fall or winter evening.
Shawn Woods gives another bonus pheasant cleaning demonstration at the end. Here’s his first full video on how to quickly butcher game birds.
Like what you see here? You can read more great articles by David Smith at his facebook page, Stumpjack Outdoors.