2 whole pheasants skinned or plucked
carrots, celery, yellow onion, kale, garlic
bay leaves, peppercorns, rosemary, tyme
wide noodles, french bread
Chop half of the carrots , onion, and celery and place them in a large stock pot or dutch oven.
Sprinkle the pheasants with rosemary and thyme then add them to the pot along with the two bay leaves.
Cover the ingredients with water and simmer for 1.5 hours.
5. Remove the pheasants and and let them cool down enough to handle. Then pull the meat off the bones into bite size chunks and set aside. At this time also separate the carrots out and set them aside, then strain the broth into a large bowl to remove the rest of the vegetables and dispose of them.
6. Chop the other half of the carrots, onion and celery and sauté them slowly in the bottom of your stew pot in a small amount of vegetable oil.
7. Add the broth back to the pot over the the vegetables and bring to a boil. Once boiling, add the noodles and continue simmering for 5 minutes.
8. Add the shredded pheasant meat back to the pot along with a few small handfulls of kale. Simmer for 5 more minutes then remove from heat and serve.