Pheasant Chowder

• 3 quarts pheasant broth
• 4 ounces Asiago (parmesan) cheese shredded
• 2 ounces black or pearled white barley
• 4 ounces Quinoa
• 4 ounces basmati Rice
• 4 ounces corn
• 4 ounces wheat berries
• 1 smoked pheasant
• 1 ounce chervil-tarragon blend
• 2 each diced carrots
• 1 branch diced celery
• 1 large diced onion
• 1 bay leaf
• 5 gloves chipped garlic

Bone out pheasant, cover in stainless pan with cold tap water or spring water and bay leaf, 1 diced carrot, 1 celery, 1/4 onion. Bring to boil then simmer for 1-2 hours being careful to skim top for debris. Strain stock and add quinoa, basmati rice, wheat berries and remaining vegetables and garlic. Cook on low heat for 40 minutes. Then add corn, pheasant meat, asiago parmesan cheese and herbs. Finish on stove for 20 minutes, serve hot with fresh bread.

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