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1
With a cleaver, heavy chef's knife, or kitchen shears, split the pheasant in half, then cut the thighs and legs from the breasts.
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2
Place the 4 pieces of pheasant in a 6 to 8-quart stockpot and cover with the water.
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3
Bring to a boil, skimming off the white foam as it rises to the surface.
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4
(Using a ladle and a circular motion, push the foam from the center to the side of the pot, where it is easy to remove).
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5
Lower the heat so the broth is at a slow simmer.
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6
Meanwhile, remove the leaves from 3 springs of thyme, reserving the stems, chop, and reserve (you should have 1 teaspoon).
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7
Add the thyme stems and the remaining thyme sprig to the broth.
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8
Also add the coarsely chopped onion and carrot, the celery, garlic, bay leaves, peppercorns, and cloves, along with the reserved bacon rind, to the pot.
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9
Season lightly with salt, partially cover, and simmer slowly for 2 hours.
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10
Remove the broth from the heat.
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11
With tongs, transfer the pheasant pieces to a plate.
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12
When they are cool enough to handle, pull the meat off the bones, discarding the bones, and tear the meat into bite-sized pieces.
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13
Or cut the meat with a knife into rectangular strips that are approximately 1/2 by 1-inch.
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14
(If you used whole pheasant, you will have about 1 pound of meat).
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15
Cover and refrigerate until needed.
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16
Strain the broth through a fine-mesh strainer; you should have about 8 cups.
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17
If you are not making the chowder right away, let the broth cool a bit, then refrigerate; cover the broth after it has chilled completely.
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18
(The broth and meat can be prepared a day in advance if you like)
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19
Heat a 4 to 6-quart heavy pot over low heat and add the bacon.
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20
Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
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21
Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.
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22
Add the butter, the diced onion, the sliced carrot, the reserved thyme leaves, and the caraway seeds and saute, stirring occasionally with a wooden spoon, until the onion is softened but not browned.
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23
Add the potatoes and the reserved pheasant broth, bring to a simmer, and simmer over medium heat for about 8 minutes, until the potatoes are cooked through but still firm.
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24
Add the cabbage and simmer for 5 minutes more, until it just begins to soften (it will continue to cook after the chowder is removed from the stove).
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25
Remove the chowder from the heat, stir in the pheasant meat, and season to taste with salt and black pepper.
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26
If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely.
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27
Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld.
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28
When ready to serve, reheat the chowder over low heat; don't let it boil.
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29
Use a slotted spoon to mound the pheasant, cabbage, onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the clear broth around.
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30
Sprinkle each serving with a generous spoonful of chopped parsley.
