Game recipe of the month

Cream of pheas­ant soup

Shooting Gazette - - Shoot briefing -


• 1 whole pheas­ant

• 1 onion, diced

• 3 cel­ery sticks, chopped

• 1 large car­rot, chopped

• 1 gar­lic clove

• Leek trim­mings

• 200g but­ton mush­rooms

• 200ml dou­ble cream

• 2 large pota­toes, peeled

and diced

• A sprig of fresh thyme

• 1tbsp fresh pars­ley, chopped

• Salt and white pep­per

• 1 shop-bought

sour­dough loaf


To make the stock, chop the car­cass bones into sev­eral pieces and roast in a hot oven for 10 min­utes at 200°C.

Once browned, put the bones in a large pan with the onion, cel­ery, car­rot, gar­lic and leek. Cover with cold wa­ter and bring to the boil. Sim­mer for 90 min­utes, mak­ing sure to keep the wa­ter topped up so that the bones and veg­eta­bles are just cov­ered. When cooked, pass the stock through a fine sieve into an­other pan, then add the diced potato, mush­rooms and sprig of thyme.

Re­move the skin from the pheas­ant breasts and gen­tly poach them in the stock for 20 min­utes un­til cooked. Care­fully re­move them from the pan and put to one side. Take the cream and stir it into the stock then la­dle it into a food blender. Blitz un­til smooth and vel­vety, re­turn to the pan and bring back to a gen­tle sim­mer.

Chop the pheas­ant into roughly ½cm pieces and add to the soup. Sea­son to taste and pour into bowls. Sprin­kle with freshly chopped pars­ley and serve with chunks of warm sour­dough bread and salted but­ter.


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