Satisfying and simple to make, homemade soup is a great supper and a good way to utilize pheasant meat, specially from older birds.
Ingredients:
600-800 gr. pheasant(chest og thighs)
Course of action:
Bacon is fried in a pan. The carrots are cut into coins, onions, garlic and mushrooms are chopped – it is all sautéed in the bacon (fat).
Pheasant (divided into 4-6 pieces) is seared for 10-20 minutes (depending on the age of the animal). Water is brought to a boil, broth is added, carrots, leeks, root vegetables are added. The pheasant is added and the water is boiled for minimum an hour and fifteen minutes.
Spices are added. The pheasant is taken up, the soup is sifted and poured back into the pot. Tomato puree, bacon, onion, garlic and champion are added, the pheasant is cut into small cubes and put back in the soup. The cream is added and the whole thing is boiled in, for a short time 5-10 min. Season with salt and pepper. I use lemon pepper, chili and freshly ground black pepper to give extra flavour to the soup.
Served with lovely flutes.
Bon appetit