Pheasant soup

Recipe from: 6/12/1996 12:00:00 AM
Ingredients 22
Servings 8
Time

Ingredients

  • 1
    pheasant, cleaned
  • STOCK
  • 4
    Litres
    water
  • 2
    small carrots
  • 50
    g
    onion
  • 50
    g
    leeks
  • 125
    ml
    water
  • 250
    ml
    red wine
  • 1
    large bouquet garni
  • sprig of sage
  • 5
    juniper berries
  • 1
    fat clove garlic
  • SOUP
  • 200
    g
    pearl barley
  • 2
    Litres
    pheasant stock
  • 200
    g
    carrots, halved
  • 200
    g
    green beans
  • pheasant meat, cut into strips
  • 125
    g
    baby marrows, halved
  • 125
    g
    fresh oyster mushrooms
  • 125
    g
    mangetout, halved
  • salt and milled black pepper to taste
 

Method

 
Remove flesh from pheasant, cut into strips and set aside. STOCK: Place pheasant bones in a roasting pan and roast at 200 ºC until dark golden brown. Remove bones and place in a stock pot with the first quantity of water. Heat roasting pan on stove top and add carrots, onion and leeks. Sweat vegetables until browned. Add 125 ml (1/2 cup) water and 125 ml (1/2 cup) red wine and simmer, uncovered, until slightly reduced. Deglaze roasting pan with remaining red wine. Add to stock pot and bring to boil. Add bouquet garni, sage, juniper berries and garlic. Simmer for 3 hours, or until reduced by a third (leaving 2 litres (8 cups)). Cool, then skim off fat, remove bones and strain stock through a muslin cloth, sieve or colander. SOUP: Add barley to stock. Cook for 15 minutes. Add carrots, beans (cut into 1 cm lengths) and strips of raw pheasant meat and cook for 15 minutes over moderate heat. Add baby marrows, oyster mushrooms and mangetout and cook until tender. Season soup and serve immediately.
 

Read more on: poultry  |  soup
 

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