Pheasant Soup

• 1 cut up pheasant
• 2 tbsp. butter
• 2 chopped carrots
• 2 chopped onions
• 1 clove of minced garlic
• 1 stalk of chopped celery
• 8 c. chicken stock 1 lb.
• mushrooms sliced
• 1 sprig of thyme
• Salt and pepper to taste

First you want to heat butter in pan. Saute pheasant pieces until brown. Then take out bird and saute in the onions, garlic, celery, and carrots cooking until tender. Next you want to add stock and return pheasant to kettle. Let this cook on low for approx. 10 minutes. Then add mushrooms and thyme, seasoning with salt and pepper, and cook on low until meat is tender. Now you want to remove pheasant pieces. With your fingers, pull meat from bones, cut up meat, and return to kettle. Let this reheat if needed. Serve.

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