Thanksgiving focuses on family, football, and food. The following recipe can work as an entrée or an appetizer.
First, soak 10 oz. of Hurst's “HamBeens” brand beans in a bowl of water overnight. The next day, parboil two defrosted pheasant breasts, and several ringneck drumsticks for 90 minutes, rinse in cold water, and cull the meat. Grouse, and wild turkey—and even farm fowl—all work well with this simple recipe. At times, I also put darker woodcock breast meat in there too.
To a stovetop lobster pot add 64 oz. of Swanson 99% fat free chicken broth, followed by the beans (after draining and rinsing). Add the meat, then bring that to a boil. Covered (with the lid's steam escape window open), tweak it down to medium heat, and let it cook several hours, stirring occasionally.
About 20 minutes before eating, cook up several cups of Carolina Jasmine Thai Hom Mali rice on the stovetop, put that in a bowl when ready, and cover it with gamebird soup. Fresh baked bread goes great with this meal.
This recipe works particularly well with the parboiled meat of a fall wild turkey (drumsticks included), making use of the entire bird. These ingredients and amounts serve up roughly five soup bowls. Adjust accordingly.
Steve Hickoff photo
