While I usually pluck birds and roast them whole there are times when I either have one a bit shot up or too many birds to process that way in which case I breast them and take the  hindquarters (along with the heart, liver and gizzard for Lira.)   We use the breasts in place of chicken breasts in recipes and usually slow cook the the hindquarters in a creole, cacciatore or some other similar dish.   This last week I have had a bad cold and was in the mood for a Thai Tom Kha Gai soup so decided to try and make one from pheasant.   I merged together a few recipes I found on the web and came up with something delicious and  cleared out my sinuses.   The recipe is totally Paleo, Gluten-Free and Dairy-Free.

Pheasant Thai Coconut Soup

• 2 c. pheasant broth
• 6 quarter sized slices of fresh ginger
• 1 stalk of lemongrass cut into 1″ pieces
• juice and zest of one lime
• 1 can full-fat coconut milk
• boneless/skinless breasts from one pheasant, cut into 1″ chunks
• 2 t. Red Boat Fish Sauce
• 1 t. Thai Chili Paste
• 1 c. sliced mushrooms
• other veggies optional – I used zucchini and red pepper slices
• 1/4 c. fresh cilantro
• Sriracha

Combine the pheasant broth, ginger, lemongrass and lime juice and zest in a pot.  Heat over medium them turn to low and simmer for 10 minutes.

Strain the broth and return to the pot.  Add in the coconut milk, pheasant fish sauce, chili paste and combine and heat to boil.  Turn to low and add in the mushrooms and any other veggies you want.  Simmer for 15-20 minutes until pheasant is cooked.

Serve with cilantro and sriracha.