Pheasant Wild Rice Soup

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

2 Comments

Erin Krause on 1.5.2012

I doubled the recipe and it fit perfectly in my crock pot. Added chopped mushrooms, more onion and about 1/2 clove crushed garlic for flavor. Let it cook all day with the pheasant in it. Took the pheasant out about an hour before serving and shredded it, then put it back in. Turned out a little more like a stew than a soup. Make sure you chop everything fairly small. Everyone really enjoyed it!

betsyinutah on 9.25.2009

My husband (a.k.a. the man who will never eat leftovers) actually suggested that he could take this for lunch the next day!
To prepare the pheasant I braised it (it was still on the bones but had no skin, so I didn’t want to dry it out) in water, carrots, celery, apples, onions, s/p. Then took it off the bone and shredded it.
Followed the recipe to a T and then added a splash of white wine for good measure! Delicious! And if you aren’t a fan of pheasant or other wild game, you can certainly use chicken or turkey in its place.