Joe'S Recipes



3-4 whole pheasants or 6-8 pheasant breasts
4-6 celery stocks
4-6 carrots
1 whole white onion
¼ cup olive oil
1 tsp salt (to taste)
1 tsp pepper (to tastes)
1 tsp Savory Wildside Seasoning
2 large cans of chicken stock
2 heads of escarole
¼ cup of fresh chopped flat leaf parsley
½ lb. of small pasta
1 cup grated parmesan cheese


Season and rub whole pheasant or pheasant breasts with salt, pepper and Savory Wildside Seasoning. Heat olive oil in a large stock pot and brown pheasant. Once pheasant is browned, remove and put aside. Chop celery, carrots, and onion into small pieces. Add vegetables to the oil and sauté. When veggies are soft, add two cans of chicken stock and one can of water and bring to a boil. If you are using whole pheasants add them to the stock and cook for 15-20 minutes. After 20 minutes, remove whole pheasants and pick all of the meat off of the bones, chop into small pieces and put back in the stock. If you are using only pheasant breasts chop into small pieces and place back into the stock. Bring the whole pot to a boil, add the two heads of chopped escarole and fresh parsley then reduce heat to low. Let cook for 20-30 minutes. Add ½ lb pasta and cook until the pasta is tender (8-10 minutes). When finished, place in a soup bowl, sprinkle grated Parmesan Cheese and serve. You may also add fresh ground black pepper to taste