Pheasant and Vegetable Soup (serves 4 to 6) After a successful day of hunting with bird dogs or falcon, all enjoy the delicious reward. Note: Any game fowl could be substituted for this soup or you could use chicken. Wild rice would also be a nice addition. Ingredients: 1 – pheasant 2 – quarts organic vegetable broth + 1 – teaspoon salt 2 – teaspoons pepper 3 – carrots, peeled & chopped 3 – yams, peeled & chopped 1 – zucchini, chopped 1 – yellow squash, chopped 1 – teaspoon oregano leaves 1 – teaspoon cardamom 1 – teaspoon coriander 2 – teaspoons cumin Preparation: 1) Bring vegetable broth to a boil in stockpot over medium high heat. 2) Add pheasant, salt and pepper. Allow too come to boil. Cover and reduce heat to simmer. Simmer for 2 hours or until meat easily falls away from bones. 3) Strain broth through colander into soup pot. Pull meat away from bones and add to broth. Return to stove top over medium high heat. 4) Add prepared vegetables and seasonings to stockpot, adding more broth if needed to cover vegetables. Bring to a boil. Reduce heat to simmer, cover and cook until vegetables are tender, about 30 minutes. Season to taste with additional salt and pepper. Serve with crusty bread.