- 2 lbs. of fennel bulbs (purchased this week at the Vineyard Farmers Market from Angel Farms in Laton) - 3 to 4 bulbs
- Sea salt (always!)
- 3-4 Tbsp. Bari orange infused olive oil (you can use unflavored EVO but the orange goes well with the fennel)
- 1/2 C. Bread crumbs
- 2 tsp. fresh thyme (I usually get mine from my Mom or KMK in Kingsburg)
- 1/2 c. shredded mozzarella cheese
- 1/2 c. shredded parmesan cheese.
- chopped fronds for garnish
|Went fast! I am lucky have even half a pan to show you.|
Country French Pheasant Soup
- 2 small pheasant carcasses, drumsticks, wings, etc. (breast meat removed and deboned for another dish)
- 1 large onion sliced thick
- 2 large ORANGE or white potatoes (No purple. We don't talk about THAT experimental soup), chopped in large chunks
- 1 large celery rib, corasly chopped
- 12 cups of water
- 1 tsp salt
- 6 springs of parsley
- 1 tsp of thyme
- 1 bay leaf
- 1 tsp of pepper corns
- 1 Tbsp Herbes de Provence
- Cheese cloth
My husband and my son went pheasant hunting.....$140 per person and four little birds total. Yes, folks....that's $70 a bird so we must make the most of this catch!
Place the carcass in a foil lined pan and bake at 450 oven, stirring once or twice after about 30 minutes. Add in the veggies and continue to brown. Should take another 30 to 40 minutes. This gives the stock a rich wonderful flavor. Once the bones look nicely browned and cooled, place in cheese cloth (to keep the bone fragments from making a mess) and loosely tie OR you can dump it all in and strain later with the cheese cloth. The only problem is that the herbs and such get filtered out and I happen to like them :-)
Put water in stock pot and bring to boil. Add a little water to the baking pan and deglaze, scraping the bits. Add this to the stock. Add the remainder of the ingredients above and simmer for about 2 hours skimming the froth.
When done, strain and set aside.
- 1 c. wild rice
- 1/2 c. diced carrots
- 1/2 c. diced onions
- 1/2 c. diced celery
- 1/2 c. chopped mushrooms
- 1/4 c. dry sherry
- 2 Tbsp butter
- Salt and pepper to taste
Rinse rice and add to stock. Bring to boil and continue cooking till rice is tender. Heat saute pan and melt butter. Saute veggies will lightly cooked. Add sherry to the veggies, swish around and add to the soup when the rice is finished.
|I managed to snag this picture right before the butter melted.....|