Jeff Benda
May 7, 20232 min
Updated: May 29, 2023
Recipe by Jeff Benda
Editor's Note: Be sure to visit Jeff's website www.wildgameandfish.com for all of Jeff's great recipes. We are very thankful that Jeff contributes to our website here with his talents!
It's filled with lots of potato gnocchi dumplings, tender pieces of pheasant breast, and fresh colorful veggies (like spinach and carrot) and it's all bathing in a rich and creamy broth. You can't go wrong with this cozy, super easy, and satisfying soup.
1 pound boneless skinless pheasant breast, cut into small pieces
1 cup yellow onion, chopped
1 cup carrots, chopped
1 tbsp dried rosemary
2 tsp dried thyme
2 tsp celery salt
1/2 tsp black pepper
1 tbsp minced garlic
5 cups chicken broth
1/4 cup cornstarch dissolved in 1/2 cup water
1 cup heavy whipping cream
1 lb. package of store-bought potato gnocchi
3 ounces fresh spinach, chopped
Over medium-high heat, add the onion, celery, carrot, seasonings, and garlic to a 6-quart pot. Sauté for 5 minutes, stirring often.
Add the pheasant and sauté another 10 minutes, stirring often.
Add the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
Add the cornstarch mixture and simmer for 2 minutes.
Add heavy whipping cream and gnocchi. Stir and cook over medium heat for another 5 minutes until the soup has thickened and the gnocchi has softened.
Add the spinach and stir to combine until wilted.
If the soup is a little too thick at this point, add an additional cup of water and season again with salt and pepper as needed. Be sure to taste and adjust with salt/pepper before serving. It may need more depending on the saltiness of your broth.
This recipe for Pheasant is so simple and quick, but the results will surprise everyone! A beautiful dish to make after a day of upland hunting in the grasslands.