Pheasant Tortilla Soup

This pheasant tortilla soup recipe is an opportunity to utilize the whole bird. There’s no need for a perfectly plucked pheasant—use a skinned bird that might be too shot up. Dark meat legs and thighs will become tender in this soup, and bone-in pieces will impart their flavor to the stock. If you’re not saving the organs for something else, add them to the pot and they’ll help to enrich the flavor of the soup. However, if you don’t have a whole pheasant in the freezer, don’t sweat it. Breast meat is fine—the chicken stock and bouillon in the recipe will make up for any shortage of flavor.

Find the recipe on Gun Dog:  https://www.gundogmag.com/editorial/pheasant-tortilla-soup-recipe/456215