Pheasant Meatball Soup
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What makes something “taste expensive”?
While eating a dinner of pheasant meatball soup, my father-in-law commented that it tasted expensive—the broth in particular. I laughed off the comment at the time, taking it as an unconventionally worded expression of gratitude for making dinner, but when I went to bed that night, I started pondering the actual meaning behind it, and have continually been revisiting the thought.
My first conclusion was that the ‘homemade’ aspect made the dish taste expensive. When creating at home, more thought is typically spent on procuring higher-quality ingredients. This is not exclusively about spending more money, but rather the idea that more intention is put into the selection of each component. For example, when shopping for the carrots used in this recipe—a relatively inexpensive item—I invested time in inspecting each one. I checked for discoloration, ensuring they were a vibrant orange rather than faded; I tested for crispness, as no one likes a limp carrot; and I ensured they were firm, a sign they were properly hydrated. This dedication to quality and attention to detail throughout the creative process is the hallmark of ‘homemade’ excellence and the first step in creating culinary value. However, quality alone doesn’t necessarily equate to a dish tasting ‘expensive.’
Acknowledging the homemade element was part of the equation but realizing it didn’t fully explain that ‘expensive’ sensation, I shifted focus to the broth itself. Broths naturally lend themselves to tasting “expensive” because the core qualities of a good broth are very luxurious: a multi-layered flavor profile, a silky, viscous texture, and a purity of flavor that remains true to each ingredient.
When preparing meals at home, particularly wild game, I often aim for a “fancy” experience. In the past, I have attempted to achieve this through focusing on the face-value of the meal – such as choosing a filet mignon dish simply because it is associated with luxury. We often deem a dish “fancy” by parroting something we would unquestioningly overpay for at most any restaurant. This pheasant meatball soup was not that. It was uncomplicated to make, comprised of basic and inexpensive ingredients, and I doubt would appear on any high-end restaurant menu. Yet it was considered by my diners as “tasting expensive.”
I’m still sifting through this thought experiment. I don’t feel I have quite answered the question, “What makes something taste expensive?” but this feels like a good start. In the meantime, I think I will enjoy this pheasant meatball soup.
Serves: 4
Time to make: ~1 hour
Also make with: partridge, grouse
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Pheasant Meatball Soup
4
servings30
minutes30
minutesKeep the screen of your device on
Ingredients
1 pound ground pheasant breast
1 teaspoon ground sage
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon crushed red pepper flakes
1 teaspoon ground fennel seed
1 cup panko breadcrumbs
1 egg
1 tablespoon oil
3 cloves garlic, minced
4 stalks celery, chopped
4 carrots, chopped
¼ head cabbage, chopped
6 cups pheasant stock
Preparation
- In a heavy-bottomed pot or Dutch oven, heat the tablespoon of oil over medium heat. Once preheated, add the minced garlic and lightly sauté for two to three minutes, taking care not to burn or overly brown the garlic.
- Add the chopped celery and carrots to the pot and cook for an additional three minutes.
- While the carrots and celery are softening, thoroughly mix the pound of ground pheasant with the spices: ground sage, salt, black pepper, garlic powder, crushed red pepper flakes, and fennel seed. Once mixed, add the panko crumbs and the egg. Use your hands to completely incorporate the egg into the ground pheasant. The mixture should hold together easily when pressed into a ball. If it is too wet, add more breadcrumbs—one tablespoon at a time—until the desired consistency is achieved.
- Roll the mixture into tablespoon-sized meatballs. Maintaining a consistent size helps keep the cooking time the same for all meatballs. One pound should yield about 24 meatballs.
- To the cooked celery and carrots, add the six cups of pheasant stock (if you don’t have your own bird stock, chicken or vegetable stock works fine) and bring to a slow, rolling boil.
- With the stock boiling, delicately add each meatball one at a time, carefully submerging them.
- Add the chopped cabbage to the pot, reduce the heat to low, and cover with a lid.
- Simmer for ten minutes to fully cook the meatballs and soften the cabbage.
- This can be served over rice or noodles, if desired.
- Enjoy!
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