Recipe: Taco soup with pheasant

This taco soup by Mette Karin Petersen is full of flavor and is good with both pheasant, partridge or deer.

This is what you need:

Serve 4

- 4 pheasant breasts, cut into size you like
- 2 onions, finely chopped
- 2 garlic, minced
- 1 tsp. paprika
- 1 tsp. oregano
- 2 tsp. chili powder
- 1 tsp. coriander
- 1 tsp. cumin
- 1 can diced tomatoes
- 2 can kidney beans (drained and rinsed)
- 3 dl. vegetable stock
- 3 tbsp. olive oil
- Lime juice
- Salt and freshly ground pepper

Serve with:
- Avocado, sliced
- Cheddar cheese
- Sour cream
- Fresh coriander
- Red onion, finely chopped

Here’s how you do it:

1. Heat olive oil in a pan. Fry onions and garlic on low heat. Add spices and pheasant breasts, fry until browned.

2. Add diced tomatoes and vegetable stock. Let it simmer for 10 min. Add kidney beans and cook for 5 more min.

3. Squeeze in a bit of lime juice and add salt and pepper if needed.

4. Serve and enjoy.

Happy Hunting & Happy Cooking!

Text and photo: Mette Karin Petersen

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