Saw the other pheasant soup recipe, and remembered this one. I had a single smoked pheasant I wanted to stretch as far as I could, and found this, which I modified to my taste. One of the best things I ever ate. Smoked Pheasant Chowder SMOKED PHEASANT STOCK INGREDIENTS 1 ea. Smoked pheasant 1 cup minced bacon ? cup Diced carrots ? cup Chopped onion ? cup Diced celery 1 Tbs Minced garlic 4 cups Chicken stock PREPARATION Debone pheasant and chop bones. Reserve bones. To a sauce pan add bacon and cook until brown. Remove bacon and reserve. Add carrots, onion, celery, garlic and saut? until onions are translucent. Stir in chicken stock, add bones, cover, and cook for 1? hours. Strain and reserve. SOUP INGREDIENTS ? cup Minced bacon ? cup Olive oil 1 Tbs Minced garlic ? cup Diced carrot ? cup Diced onion ? cup Diced celery ? cup Diced red bell pepper 1 cup Diced sweet potato 1 cup Flour 2 Tbs Chopped cilantro Cut up pheasant meat 1 qt Pheasant stock (from above) Salt, cayenne, cardamom, cumin, coriander to taste PREPARATION In a large pot, add bacon and oil and cook until brown. Remove bacon and reserve. Add all vegetables to drippings and saut? until onions are translucent. Add flour and stir until bubbly. Add stock, cilantro, and meats, and simmer until vegetables are cooked. If it gets too thick, add a little water. Season with spices. Yield: 4 servings.