Monday, March 24, 2014

Pheasant with Mushroom & Wild Rice Chowder

I've bumped into a lot of hunters who say that their favorite way to eat pheasant is with condensed cream of mushroom soup and serving it over rice. I'm typically not a big fan of cooking anything in canned soup, but I can see how the flavors work. Here's something like that, but in chowder form-- without the can. I don't know why, but I have been on a soup kick lately, even in 90-100 degree weather. If you're weird like me, you'll like this recipe. It's thick, creamy and delicious, and also very easy to make. Or, you can save this one for colder weather. It would be perfect for when you're stuck inside, and it's 20 degrees and snowing outside... but let's not think about that now. Yikes! 

I would offer you more summer grilling recipes, but Rick will have to take care of that for now. I currently do not have access to a grill and my apartment complex is weird about its rules. If everything goes as planned, Rick will finally be out here in a couple months. Hooray!

While making this recipe, I've also discovered Land O' Lakes Fat Free Half-and-Half. You can use regular half-and-half, but I'm trying to watch what I eat, so I was happy to discover this product. I'm sure there are a lot of studies about how some fat free products like this one might not be all that good for you, but getting a heart attack from a high fat, natural diet isn't exactly desirable neither.  Everything in moderation, I say. 

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