Note from Tony Dean: Dave Simon, an old friend who lives in Omaha, raved about the Pheasant Bisque he ate at the Longbranch Saloon in Pierre. He wasn’t able to get that specific recipe, but with the help of Good Housekeeping Magazine, he came up with his own. And, after trying it, I’ll tell ya simply...it’s superb!
Dave Simon's Pheasant Bisque
Acknowledgements: Inspiration -- Longbranch Saloon Ideas -- James Beard, Good Housekeeping
INGREDIENTS:
2 pheasant leg quarters with bones 1 tsp. salt 1/2 tsp. dill weed 3+ C. water 1/2 C. long grain white rice 1 medium onion 2 stalks celery with leaves 1 medium carrot 1 parsnip 3 Tbs. Extra virgin olive oil 1/4 tsp. cayenne pepper 1/2 C. dry white wine 3-4 Tbs. butter (about 1/2 stick) 2 C. half’n’half
In a medium stock pot, cover pheasant with water, add salt and dill weed, bring to a boil, and simmer for an hour or more until the meat begins to separate from the bones. Remove, cool, debone, and chop, pheasant. Skim, strain and reserve the stock. This may be done a day ahead of time and refrigerated (or frozen for later use) if you prefer.
Bring pheasant stock to a boil (add water if necessary to obtain 3 cups), add rice and simmer for 20 minutes.
Dice onion and celery (remove, finely chop, and reserve, the celery leaves). Finely chop carrot and parsnip. Saute in olive oil, over medium heat, until onion begins to clarify.
Put stock, rice, pheasant and vegetables in a blender and process until all ingredients are very finely chopped.
Return blended ingredients to stock pot, add cayenne pepper and wine (cooking sherry may be used, but a quality wine produces a quality bisque) and bring to a boil, stirring occasionally. Add butter and half’n’half and bring almost to a boil, stirring constantly. Serve with a few chopped celery leaves as garnish. Yields about 8 - 10 first course servings.
note: you can increase rice to 1 cup and/or use the entire pheasant to obtain a thicker bisque
