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Pheasant Dumpling Soup!

Warm up with those cool fall days with this dumpling soup recipe with a pheasant flare.

Pheasant Dumpling Soup

This dumpling soup recipe gives a tasty vibe to the tradition of eating pheasant in America.

PREP TIME30 mins COOK TIME10 hrs 15 mins



*Breasts and thighs of a Rooster Pheasant


  • 1 Rooster Pheasant Breasts and thighs

  • White wine

  • Kosher salt and freshly cracked black pepper

  • 4 large garlic cloves smashed


  • 1 cup flour

  • 2 tsp baking powder

  • ½ tsp kosher salt

  • ½ tsp white sugar

  • ½ tsp granulated garlic

  • 1 tbsp melted salted butter

  • ½ cup whole milk


  • 48 oz pheasant stock

  • 2 medium carrots diced and sautéed

  • 2 stocks celery sliced and sautéed

  • 4-5 stocks scallions sliced

  • 2 tbsp salted butter

  • Kosher salt and freshly cracked black pepper

  • Juices from sous vide

  • Optional chopped Italian(flat-leaf) parsley for garnish


  • For directions on how to make pheasant stock or broth, check out this recipe

  • To sous vide pheasant, heat the sous vide container to 150 degrees Fahrenheit using the sous vide cooker. Lightly salt and pepper the thighs and seal them with a little bit of white wine and two cloves of freshly crushed garlic. Sous vide the thighs for 10 hours.

  • For the breasts, do the exact same thing as the thighs, but only sous vide them for 2 hours. When there’s two hours left on the sous vide’s timer for the thighs, simply add the breasts to the same sous vide container and both the breasts and thighs will be done at the same time.

  • To make the soup, sauté carrots and celery in butter in a large stock pot until slightly seared and mostly soft. Lightly salt and pepper them. Add in the pheasant stock and scallions and bring it to a very low simmer.

  • To make the dumplings, mix the dumpling ingredients in a mixing bowl. Use a soup spoon to ladle individual dumplings into the soup once the soup is barely simmering. They are done cooking after doubling in size, then shrinking back down after absorbing stock. This usually takes 10 to 15 minutes.

  • To complete the soup, diced sous vide cooked pheasant and add it to the soup. I recommend adding all liquids from sous vide bag into soup.

  • Serve with freshly baked or toasted bread and garnish with chopped Italian parsley.

Reach out to me on Instagram (@WildGameJack) with any questions or comments.

JACK HENNESSY Jack Hennessy grew up in the South Suburbs of Chicago…


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