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Prep Time: 20 Minutes Cook Time: 660 Minutes |
Ready In: 680 Minutes Servings: 6 |
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I got this recipe in a little old town in Nebraska at a wild game feed. This was about the only thing I liked there. Ingredients:
4 pheasants, cleaned well, and skinned |
water |
3 teaspoons salt |
3 celery ribs, with leaves |
1 onion, chopped |
3 carrots, cleaned and chopped |
1 lb mushroom, fresh, sliced |
2 (32 ounce) cartons low sodium chicken broth |
1 (8 ounce) package egg noodles |
Directions:
1. Put pheasant in large kettle and cover with water.
2. Add salt and cover, cook until phesant is done.
3. Remove phesant, skin, debone and put pheasant back in kettle.
4. Drain liquid from kettle and discard.
5. Add 1 carton of broth to the kettle.
6. Add remaining ingredients EXCEPT noodles.
7. Cook until vegetables are tender.
8. Add noodles.
9. Add more broth to cover noodles and cook till noodles are soft.
10. This is also good with chicken instead of pheasant.
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