Pheasant legs and back with bones
4 bouillon cubes (2 Not-Chik’n and 2 Not-Beef, or 4 veggie)
1/2 large onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
2 leeks, white part only, split, washed, and chopped
2 ripe tomatoes, peeled, seeded, and chopped
1 stalk celery with leaves, chopped
1 can black beans
1 can black beans with cumin and chiles
5 cups cold water
1 teaspoon crushed red pepper
1 teaspoon cayenne pepper
Place pheasant in shallow baking dish and brown in preheated 450 degree oven for about 20 minutes.
Melt bouillon cubes in one cup water in four quart stock pot. Add onions, carrots, garlic, leeks, tomatoes, and celery. Saute over low heat for about 10 minutes, stirring occasionally.
Add browned pheasant, beans, and cold water. Bring water to a boil, reduce heat, and simmer two hours. Remove scum periodically.
Drain beans, add to pot, and simmer two and a half hours more. Stir occasionally. Add more liquid if necessary.
Remove pheasant bones and puree beans and vegetables in blender or food processor.
Add pheasant pieces, cayenne pepper, and Madeira as desired to taste.