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Pheasant Soup


Read the story behind this recipe: Rabbit Ravioli & Pheasant Soup




  • 2 cups whipping cream
  • 2 tbsp butter
  • 2 cloves garlic, smashed
  • 1 can (16oz) solid-pack pumpkin
  • 1 medium-sized onion, chopped
  • 2 tbsp snipped fresh chives
  • 1/2 tbsp fresh thyme, chopped
  • 2 cups cubed cantaloupe
  • 2 cups yellow summer squash (peeled, seeded, cubed)
  • 6 cups organic vegetable broth
  • 12 oz cooked pheasant meat, cut into strips


  1. Place cream in 2- quart heavy-bottomed saucepan. Cook over medium heat until cream begins to simmer. Reduce heat to low and simmer for 45 minutes, or until cream is reduced by half. Stir frequently with a whisk. Remove from heat, set aside.

  2. Meanwhile, in a stockpot, melt butter over medium-low heat. Add garlic and cook until fragrant. Add pumpkin, onions and herbs cook over medium heat for 10 minutes, stirring frequently to prevent sticking. Stir in cantaloupe and squash, blend in broth and simmer for 30 minutes.

  3. With a food processor or blender, purée soup until smooth. Stir in pheasant strips and cook over medium heat for 8-10 minutes. Serve soup with cream and top with fresh snipped chives.


Pair with: Rabbit Ravioli

Rabbit Ravioli


Read the story behind this recipe: Rabbit Ravioli & Pheasant Soup




  • 1/2 lb ground rabbit meat
  • 2 tbsp olive oil
  • 2 scallions, finely chopped
  • 1 egg
  • 1/4 cup Parmigiano-Reggiano cheese
  • 24 wonton wrappers
  • 1 cup (2 sticks) unsalted butter
  • 16 fresh sage leaves, chopped
  • salt and pepper (to taste)


  1. In a large skillet, heat the olive oil over medium heat and add the meat and scallions. Cook for about 10 minutes, until the meat is browned, then set it aside to cool. Mix in the egg and cheese onto the meat (make sure the meat has cooled). Season with salt and pepper.

  2. Lay the wonton squares on a sheet pan. (Dusting the pan with cornstarch will prevent sticking.) place a tablespoon or so of the meat filling on the center of each square. Using your fingers or a pastry brush, wet the edges of the squares with water, then fold them to form triangle shapes. Press the edges together tightly so that a solid seal forms. (Make sure you don’t over stuff with the meat or the ravioli will break apart when boiled.) Put the ravioli in the refrigerator until ready to cook.

  3. Bring about 6 quarts of salted water to a boil. While it’s heating, melt the butter in a large skillet or sauté pan over medium high heat, until the foam subsides. Lower the heat to low medium and add sage leaves, and cook until the butter browns.

  4. Cook the ravioli in the boiling water for about 3 minutes, or until they float. With a slotted spoon, transfer them to the pan with the browned butter and gently toss for about a minute. To serve, spoon the ravioli with some butter into a bowl and top with grated Parmigiano-Reggiano cheese and chopped sage.


Pair with: Pheasant Soup

Rabbit Ravioli & Pheasant Soup

So, how many times in life can you say you’ve had rabbit ravioli in sage brown butter sauce? How about a pumpkin, butternut squash pheasant soup? Not so many…and chances are, unless you have a savvy hunter/woodsman for a dad or boyfriend, you may not find yourself in the kitchen with those two main ingredients anytime soon. But don’t worry, you can substitute the rabbit and pheasant to your liking and still blow the minds of your dinner guests.


Let’s start with the butternut squash, pumpkin and pheasant soup. When I was twelve I went hunting with my dad and a few of his friends. You could guess I was not only the youngest one, but also the only girl (my nail polish matched my blue jacket). The whole day I watched everyone get a pheasant except me. I was bummed out, but my dad encouraged me to keep my hopes and shotgun high. Finally I had one in my crosshairs…boom! I killed a medium size pheasant, which I was extremely proud of until I learned the truth about that poor pheasant. I had only knocked the thing out of the tree and my dad had to do the dirty deed, putting it out of its misery. Regardless, it was quite the experience, one I will never forget.


As I recently read from chef Mario Balotelli, “You can’t just buy game. You’ve got to hunt it, or you’ve got to know someone who went and hunted it. That’s one of the reasons why the flavor is so unique: you may only have it four or five times in a life.” I love that quote because it is so true. Each time I try a new recipe with wild game it’s one I’ve never had before and it’s unique—in a way, it’s an ingredient in itself.

The rabbit ravioli is something that was fabricated by my dad. He found a recipe calling for venison and thought it would be good with some rabbit meat he had in the freezer. He was right! These may be the most decadent and flavorful ravioli I’ve ever tasted. They are meant to be an appetizer but can easily hold their own as a main course. The only problem is that rabbits are small and don’t produce a lot of meat.


This particular batch of ravioli is extra special since my beautiful golden retriever, in fact, did retrieve this rabbit. My dad went on a midday hunt and took Nilla, our dog, along with him. Not only did she retrieve the rabbit, but was so proud of herself. She wouldn’t leave its side the whole walk home.

When they got back, my dad asked if I was interested in learning how to skin and quarter a rabbit. My answer was “Hell yeah, Dad”, so I learned. Once we were done, I texted Tom to inform him of my newly acquired skill and his only response was “I love you.” There’s a tip for you ladies out there: the best way to a mans heart is to learn how to skin a rabbit (while wearing off-white pants…no big deal). The reason I told you this is because the level of engagement involved in this single recipe is just incredible. Every one from my mom to my dog was involved in the final execution of the meal—that’s what I love about cooking wild game. It tells a story, from the hunt to the kitchen and every bite is savored on a whole new level. Enjoy this recipe in your own kitchen and make your own memories (via) Anna Lea.


Click here for Rabbit Ravioli Recipe

Click here for Pheasant Soup Recipe

Thai Green Curry


I have to admit I’ve been a bit lazy with getting things started for the blog. And for that, I apologize. So since this is my first (and long-overdue) post, it must be amazing. This recipe I’m about to show you is nothing short of that.

Thai green curry (with chicken for you poultry fans) is one of Tom’s favorite dishes and I must say, it has become one of my favorites as well. Thai cuisine is a whole new food culture for me. I was introduced to it by a former co-worker of Tom’s when we went out to Mechanicsburgh for an event. When I was told we were going to a Thai restaurant my first thought was, “Wow this is going to be fancy, I don’t think I packed the right clothes.” To my surprise, the restaurant was a little hole in the wall, nestled in a small town strip-mall.

I wasn’t sure what to order so I went with the classic steamed veggies and rice (not so adventurous, I know). Tom on the other hand, ordered spicy Green curry, which he insisted I had to try. Since there was chicken in it I was a little apprehensive—but I gave the sauce and veggies a try. I was instantly a fan—it was a little hotter than anticipated, but the flavor was so bold and unique. After the trip, we discovered a little Thai restaurant around the block from my apartment called The Lemongrass Cafe and I was hooked!

It wasn’t until a trip to the Strip District (a district in Pittsburgh where you can find anything from Asian to Italian food) that we discovered we should try to make our own green curry to save money. My first batch was okay, but as time went on it got tastier and tastier. This recipe took some time to get just right. In fact, I’m sure I’ve attempted at least 15 different variations of green curry recipes before developing the one I’m going to share with you. All were delicious, but lacking a level of flavor and spiciness I was looking for. So, enjoy what I consider to be the perfect green curry recipe—(via) Anna Lea.


Curry Sauce

  • 1 1/2 tbsp olive oil
  • 3 tbsp green curry paste*
  • 1/4 cup chopped yellow onion
  • 3 garlic cloves, smashed
  • 3 chopped green onions (using green part only)
  • 1 tbsp fish sauce
  • 1/2 tbsp soy sauce
  • 1 8oz can coconut milk
  • 1 8oz can light coconut milk
  • 1/2 cup veggie broth (could use chicken broth if you prefer)
  • 1/4 cup chopped Thai basil**


  • 8-10 mini golden potatoes, halved
  • 1 cup butternut squash, cut into 1" cubes
  • 1 cup broccoli
  • 1 cup carrots
  • 1 cup parsnips
  • 1 cup sugar snap peas
  • 1 cup button mushrooms
  • 1/2 yellow bell pepper
  • 1/2 red bell pepper
  • 1 small zucchini
  • 1 can bamboo straws

* Less green curry paste if you don’t like spicy foods.
** Italian basil will work just fine.


  1. Heat olive oil in a large skillet over medium high heat then add onions and cook for about a minute or until fragrant. Stir in curry paste and garlic; cook for additional 2mins. Add both cans of coconut milk and veggie broth and bring to a boil. Reduce to a simmer and cook covered for 15mins.

  2. In the meantime put potatoes and butternut squash into a pot with cold water and bring to a boil, once at a boil reduce heat to medium high and cook until tender about 15mins.

  3. I prefer to steam all the other vegetables together until tender before adding them to the curry broth (cooking the vegetable in the sauce tends to water the curry down and it losses flavor and thickness) once all the vegetable are steamed; and the potatoes & squash are tender add them to the curry sauce with chopped Thai basil; simmer on low for 5-10mins. Add bamboo straws and serve over steamed jasmine rice.***

*** For Tom’s dish I cook 1/2lbs of chicken breasts in a skillet with 1tablespoon of butter, 1/4 cup coconut milk and 1tablespoon green curry paste. Cook over medium heat until chicken is no longer pink in the middle. Slice into strips, place on top of vegetables and garnish with Thai basil. Voila!

I would like to give a special thanks to my beautiful friend and editor Sam Leon; without her this blog would be full of grammatical errors and misplaced commas! <3

Hi, welcome to (Via) Anna Lea

Greetings and salutations! My name is Anna Lea DeLattre. I am a self-proclaimed jack-of-all-trades in the kitchen, never afraid to tackle a new recipe. Half of my recipes are made using wild game, fish, and veggies. Once a vegetarian, I’ve slowly worked my way back to the land of protein, thanks in large part to my boyfriend, Tom, who is the main inspiration of my cooking. He likes to eat and I like to cook—we are a perfect pair.

This is my first blog and formal documentation of my cooking. I invite you to come along on the journey. It’s sure to be interesting—classic but unconventional, and always well thought out. I find cooking to be relaxing, and rewarding. Not only can you create your own little masterpiece, you can take a temporary vacation to any destination or culture you fancy. May my recipes bring happiness and excitement to your kitchen (Via) Anna Lea. 🙂


That’s me, and my handsome man, Tom.