Country Pheasant Soup

Name: Country Pheasant Soup
Cook time: 80 min
Total time: 80 min
Yield: 2
Cuisine: International
Ingredients: 1 Pheasant; 30g Butter or margarine; ½ Medium Carrot sliced; ½ Onion diced; ½ Celery stick sliced; 1 Garlic clove crushed; 1 Tablespoon Flour; 250ml Vegetable stock; 250ml Chicken stock; ½ Teaspoon thyme dried; 1 Bay Leaf.; ¼ Teaspoon nutmeg; 100ml Medium dry sherry; Salt and pepper to taste

Over a year ago 27,273 views

Cook: 80 mins

Serves: 2

Soup

Ingredients

Accompaniment

Description

A meaty rich pheasant soup that is a meal in itself!

Method

1
Take the pheasant and remove the skin and both breast meat discard the skin but keep the breast meat for later.
Take the rest of the pheasant and cut up into 8 pieces and put into a saucepan with the butter or margarine and all the veg and garlic and cook on a high to medium heat for 10mins stirring from time to time.
After 10mins add the flour and mix well and cook for 2mins, then add the veg stock, chicken stock, thyme, bay leaf, nutmeg and sherry and bring to a slow boil and turn down and simmer for 1 hour with a lid on stirring from time to time.
In the mean while take the pheasant breasts and cut into small cubes and put to one side.
After one hour remove the pheasant from the soup and remove the meat from the bones and return the meat back to the soup, bring the soup back to a simmer then add the breast meat and salt and pepper to taste mix well and simmer for 20mins all until the breast meat is just cooked and serve