Pheasant Soup

Flour the pheasant breasts.

Heat a skillet over medium high heat. Once hot add the pheasant and brown on both sides. Remove it from the pan then cube into bite-sized pieces.

Pan cook bacon until crispy then remove it from the pan and chop.

In a large pot, combine broth, vegetables, wild rice, pheasant, bacon, butter, cilantro and spices. Bring pot to boil then reduce down to simmer. Cover pot and cook for 30 minutes.

Combine cream and 3/4 cup flour in a bowl then add it to thicken soup. Cook for about 15 more minutes on medium heat. Will make enough to freeze for future meals. Halve everything to reduce serving size.