{"id":308,"date":"2021-02-28T11:58:02","date_gmt":"2021-02-28T11:58:02","guid":{"rendered":"http:\/\/jonrunar.com\/?p=308"},"modified":"2021-02-28T12:21:06","modified_gmt":"2021-02-28T12:21:06","slug":"jons-pheasant-soup","status":"publish","type":"post","link":"https:\/\/jonrunar.com\/index.php\/2021\/02\/28\/jons-pheasant-soup\/","title":{"rendered":"Jons pheasant soup"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"308\" class=\"elementor elementor-308\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-134273d elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"134273d\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-a17e998\" data-id=\"a17e998\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a52cd62 elementor-widget elementor-widget-text-editor\" data-id=\"a52cd62\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div><h5 dir=\"auto\">Satisfying and simple to make, homemade soup is a great supper and a good way to utilize pheasant meat, specially from older birds.<\/h5><p dir=\"auto\"><span style=\"font-family: 'Inter var', -apple-system, BlinkMacSystemFont, 'Helvetica Neue', Helvetica, sans-serif; font-size: 4.4rem; font-weight: bold; letter-spacing: -0.0415625em; text-align: inherit; color: var( --e-global-color-text );\">Ingredients:<\/span><\/p><\/div><div dir=\"auto\"><p>600-800 gr. pheasant(chest og thighs)<\/p><\/div><div dir=\"auto\">300-500 gr. bacon cut in squares<\/div><div dir=\"auto\">800 gr carrots<\/div><div dir=\"auto\">200-400 gr. root vegetables<\/div><div dir=\"auto\">300-600 gr. leek<\/div><div dir=\"auto\">3-5 pieces of onions\u00a0<\/div><div dir=\"auto\">5 cloves of garlic<\/div><div dir=\"auto\">3 cans of tomato puree(150 ml.)<\/div><div dir=\"auto\">1\/2 l. cream<\/div><div dir=\"auto\">3 1\/2 l. water<\/div><div dir=\"auto\">5-7 pieces of chicken broth (1 per half liter of water)<\/div><div dir=\"auto\">200 gr. mushroom<\/div><div dir=\"auto\">Salt &amp; pepper for flavour<\/div><div><p dir=\"auto\">Course of action:<br \/>Bacon is fried in a pan. The carrots are cut into coins, onions, garlic and mushrooms are chopped &#8211; it is all saut\u00e9ed in the bacon (fat).<br \/>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.<\/p><p dir=\"auto\">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.<\/p><p dir=\"auto\">Served with lovely flutes.<\/p><p dir=\"auto\">Bon appetit<\/p><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>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) 300-500 gr. bacon cut in squares800 gr carrots200-400 gr. root vegetables300-600 gr. leek3-5 pieces of onions\u00a05 cloves of garlic3 cans of tomato puree(150 ml.)1\/2 l. cream3 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":419,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-308","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/jonrunar.com\/index.php\/wp-json\/wp\/v2\/posts\/308","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jonrunar.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jonrunar.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jonrunar.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jonrunar.com\/index.php\/wp-json\/wp\/v2\/comments?post=308"}],"version-history":[{"count":31,"href":"https:\/\/jonrunar.com\/index.php\/wp-json\/wp\/v2\/posts\/308\/revisions"}],"predecessor-version":[{"id":435,"href":"https:\/\/jonrunar.com\/index.php\/wp-json\/wp\/v2\/posts\/308\/revisions\/435"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jonrunar.com\/index.php\/wp-json\/wp\/v2\/media\/419"}],"wp:attachment":[{"href":"https:\/\/jonrunar.com\/index.php\/wp-json\/wp\/v2\/media?parent=308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jonrunar.com\/index.php\/wp-json\/wp\/v2\/categories?post=308"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jonrunar.com\/index.php\/wp-json\/wp\/v2\/tags?post=308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}