Warm up with a bowl of Greek Lemon Pheasant Soup, my wild game twist on the Greek classic Avgolemono that comes together in just 30 minutes.
This pheasant soup is comfort in a bowl! Pheasant breasts are leaner than chicken, so I love using it in soups like this Greek Avgolemono soup so there is no need to worry about it drying out.
North Dakota Pheasant Hunting
I left the highway and turned onto the gravel road that led to one of my favorite places to walk for pheasants. After a few miles of four-wheeling along the rugged path that was torn up from tractors from the recent corn harvest, I decided not to push my luck and gently pulled over into an approach. As soon as I stepped out of my pickup, I looked westward to see the dark clouds quickly eating the wide-open blue sky. The biting cold of that October was brutal, but the thought of a bowl of my favorite pheasant soup was a warm relief.
My black lab died a few years ago, so I began the long and difficult pursuit of upland birds without a flushing dog. After 45 minutes of crisscrossing through an endless sea of tallgrass, two roosters exploded form their hideout in a small cattail slough and became airborne. I swung the shotgun in their direction, looked down the barrel, and pulled the trigger. Both birds plummeted to the earth and lay still. Quickly, I looked around to see that the only witnesses to my amazing feat were the dark clouds in the sky.
I swept up the ringnecks and tucked them both into my orange vest and turned back for the long hike back to the truck. The bitter wind and my burning calves convinced me to call it a day. I had enough meat for supper, and a true tall tale to share that night at the dinner table.
Pheasant Breast Recipe
A good pheasant breast recipe gives special attention to the pheasant breast meat compared to a chicken breast recipe due to its unique qualities. While chicken is widely available and relatively forgiving in terms of cooking methods, pheasant is leaner, richer, and more delicate. This means it can dry out quickly if not handled correctly.
If you are going to sauté or grill a pheasant breast, brining your pheasant breasts is essential which I explain in my Pheasant Florentine recipe. This adds flavor and helps retain moisture, making the meat more succulent.
For this pheasant breast recipe, we are poaching the pheasant breast which elevates its natural qualities, ensuring a delicious pheasant soup that showcases its unique flavor.
Pheasant Soup
This Greek Lemon Pheasant Soup uses emulsified eggs, lemon juice, and hot broth, making it simple and light, yet delicious and satisfying. The result is a rich and creamy texture without any dairy. I love making this dish for my wife and 9-year-old daughter on busy weeknights because, unlike a pheasant hunt, it requires minimal effort and is ready and on the table in only 30 minutes.
How to Make Greek Avgolemono Soup
1. Place the pheasant breasts on a large dinner plate and season all over with kosher salt and black pepper.
2. Meanwhile, place a 4-quart saucepan over medium heat and add the olive oil, onion, celery, carrots, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Cook and stir for about 4 minutes until the vegetables are softened but not browned.
3. Pour in the broth and water and bring the liquid to a boil over medium-high heat.
4. Add the pheasant breasts and two sprigs of fresh dill, lower the heat to a simmer, and poach the pheasant in the broth for 5 minutes, stirring occasionally.
5. Using tongs, remove the pheasant breasts and transfer them to a cutting board. Remove and discard the dill.
6. Working in batches, transfer ½ of the soup and vegetable mixture to a blender and puree for 10 seconds. Return the blended broth to the saucepan. Raise the heat to medium-high. Add the orzo to the broth and cook until tender, about 8 minutes.
7. Meanwhile, use two forks to shred the cooked pheasant.
8. In a medium bowl, whisk the eggs with the lemon juice. When the orzo is cooked, slowly ladle about ½ cup of the hot broth into the egg and lemon mixture while whisking constantly for about 1 minute. Pour it back into the saucepan, add the shredded pheasant meat, and stir it all together until well combined.
9. Taste and season with additional salt and pepper if needed. 10. Ladle the soup into bowls and garnish with dill and lemon slices if desired. Serve immediately with some crusty bread.
More Pheasant Recipes
I hope this Greek Lemon Pheasant Soup recipe becomes a new favorite for you. If you are looking for more dinner inspiration for grouse or pheasant meals, check out these family favorites for your next weeknight dinner:
Come Pheasant Hunting in North Dakota
If you are headed our way for North Dakota pheasant season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
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Easy Greek Lemon Pheasant Soup Recipe (Avgolemono)
Ingredients
- 12 to 16 ounces boneless, skinless pheasant breasts (from 2 birds)
- kosher salt
- black pepper
- 2 Tablespoons olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 12 baby carrots, diced
- 6 cups pheasant or chicken broth
- 1 cup water
- 2 sprigs fresh dill, plus more for garnish
- 1 cup orzo
- 3 large eggs
- ¼ cup fresh lemon juice
Instructions
- Go pheasant hunting!
- Place the pheasant breasts on a large dinner plate and season all over with kosher salt and black pepper.
- Meanwhile, place a 4-quart saucepan over medium heat and add the olive oil, onion, celery, carrots, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Cook and stir for about 4 minutes until the vegetables are softened but not browned.
- Pour in the broth and water and bring the liquid to a boil over medium-high heat.
- Add the pheasant breasts and two sprigs of fresh dill, lower the heat to a simmer, and poach the pheasant in the broth for 5 minutes, stirring occasionally.
- Using tongs, remove the pheasant breasts and transfer them to a cutting board. Remove and discard the dill.
- Working in batches, transfer ½ of the soup and vegetable mixture to a blender and puree for 10 seconds. Return the blended broth to the saucepan. Raise the heat to medium-high. Add the orzo to the broth and cook until tender, about 8 minutes.
- Meanwhile, use two forks to shred the cooked pheasant.
- In a medium bowl, whisk the eggs with the lemon juice. When the orzo is cooked, slowly ladle about ½ cup of the hot broth into the egg and lemon mixture while whisking constantly for about 1 minute. Pour it back into the saucepan, add the shredded pheasant meat, and stir it all together until well combined.
- Taste and season with additional salt and pepper if needed.
- Ladle the soup into bowls and garnish with dill and lemon slices if desired. Serve immediately with some crusty bread.
Trina says
We love this soup! I first saw your recipe when it was in Outdoor News last year, but lost the recipe when we were throwing out old newspapers. So glad you finally put it on website so I can always find it.
Bob says
My new favorite pheasant soup!
Jeff Benda says
So glad you like the soup.