Name: Pheasant soup
Yield: 8 servings
Cuisine: Boil
Ingredients: 1.00 pheasant cleaned; stock; 4.00 Litres water; 2.00 carrots small; 50.00 g onion; 50.00 g leeks; 125.00 ml water; 250.00 ml wine red; 1.00 fresh mixed herbs; sage; 5.00 juniper berries; 1.00 garlic large cloves; 200.00 g pearl barley; 2.00 Litres stock phesant; 200.00 g carrots peeled, sliced lengthwise; 200.00 g green beans; pheasant strips; 125.00 g courgettes halved; 125.00 g oyster mushrooms; 125.00 g mangetout halved; salt and freshly ground black pepper to taste

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Ingredients (21)

1.00	pheasant — cleaned
	stock
4.00 Litres	water
2.00	carrots — small
50.00 g	onion
50.00 g	leeks
125.00 ml	water
250.00 ml	wine — red
1.00	fresh mixed herbs
	sage
5.00	juniper berries
1.00	garlic — large cloves

SOUP

200.00 g	pearl barley
2.00 Litres	stock — phesant
200.00 g	carrots — peeled, sliced lengthwise
200.00 g	green beans
	pheasant — strips
125.00 g	courgettes — halved
125.00 g	oyster mushrooms
125.00 g	mangetout — halved
	salt and freshly ground black pepper — to taste

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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.