Pheasant Soup
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Loading... - louis hannah
- 16 Mar 2023
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Making your own pheasant soup from scratch is a great way to make your game birds go further.
This post takes you step by step to make your own pheasant stock and make the most of every scrap of meat to make a delicious soup.
With added onions, carrots and celery, this soup make a great meal or an elegant starter for a dinner party.
Enjoy!
INGREDIENTS
FOR THE STOCK
Pheasant - 2 pheasant carcasses, raw or leftover from roasting. I often just roast a pheasant and put the carcass in the freezer, with any leftover meat picked off and frozen separately, until I have more time. Sometime I just need the pheasant breasts and have the raw carcass and legs left. The legs can be quite tough and sinewy. The best way to cook them in a roasting dish covered in foil. Roast at 160 C / 310 F / 140 FAN / Gas 2.5 for about an hour until tender.
Celery - classic flavour in stock.
Onion - brown onion.
Carrots - any type of carrot.
Bay leaves - fried bay leaves, not fresh, as the flavour is too strong.
Seasoning - whole peppercorns and cooking or kosher salt.
FOR THE SOUP
Pheasant - leftover meat with bones and skin removed, as the skin becomes slimy. Shred the meat with your fingers as it looks more appealing than chopped meat. Take care with the legs, as there are some fine sharp bones. Don't forget the 'oysters'. These are on the middle of the back of the pheasant.
Carrots - any carrots, as they will be chopped.
Onion - brown onion.
Leeks - for extra flavour.
Celery - for texture and flavour.
Flour - plain or all purpose flour to thicken the soup.
Butter - salted or unsalted.
Oil - vegetable or olive oil.
Stock - freshly made as above, chicken stock made from concentrate or bought ready made.
Seasoning - flaked sea salt and freshly ground black pepper to taste.
