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Pheasant Chowder

2 pheasants (thighs and breasts)
4 celery stalks sliced
1/2 lb. bacon strips sliced
1 large onion diced
32 oz. of chicken broth (low sodium if desired)
4 medium size Yukon Gold potatoes – peeled and cubed
3 cloves garlic diced
5 tablespoons flour
2 cups half n half
1 cup parmesan cheese
Salt and Pepper

Had an epiphany while eating clam chowder one evening; the texture of the clams in the soup is truly close to that of a tough old rooster. Hope you enjoy the resulting culinary concoction.

Peel and dice potatoes and place in a separate pot cover with the chicken broth and bring to a boil. Cook the potatoes until they are soft.

Slice the pheasant meat across grain into strips similar to the size of a clam strip. Slice bacon and put in a dutch oven on medium heat. Add diced celery and onion and cook until the the bacon and celery is cooked through and onions are transparent. Add the garlic and pheasant. The meat should cook through fairly quickly because of the small sized pieces. At this point add the flour a tablespoon at a time while stirring the mixture which should thoroughly coat the vegetables and meat.

Add the potatoes and broth from the separate pot. Once incorporated stir in the half-n-half and finally include the parmesan cheese. Salt and pepper to taste. This chowder is ready to eat once heated through, but if you simmer for a bit the flavors should continue to meld and it will only get better.

Serve on a cold day with some warm beer bread. It is the perfect meal to follow a brisk day afield.

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