Click on the image, above to submit to Pinterest.
Pheasant Game Soup
Pheasant Game Soup is a traditional British recipe for a classic game soup made with pheasant and flavoured with blackcurrant leaves. The full recipe is presented here and I hope you enjoy this classic British version of: Pheasant Game Soup.
prep time
20 minutes
cook time
210 minutes
Total Time:
230 minutes
Serves:
4
Rating: 
Tags : Spice RecipesHerb RecipesGame RecipesFowl RecipesVegetable RecipesBritish Recipes
Pheasant provides an excellent flavour to all manner or stocks and sauces and this soup is a rather excellent way of using-up a
pheasant carcass, enabling you to extract an additional meal from the bird.
Ingredients:
bones from 2 cooked
pheasant carcasses (including skin and any trimmings)
1 carrot, finely chopped
1 leek, chopped
6 young
blackcurrant leaves, finely shredded
1 onion, finely diced
1
bay leaf
1 sprig fresh thyme
1 tsp
curry powder
1 tsp butter
10 baby onions, quartered
Method:
Combine all the ingredients (except the curry powder) in a large bowl and cover with water. Bring to a boil and skim off any scum that forms. Turn to a low simmer and cook for about 2 to 3 hours. Strain the stock in to a large bowl and set aside to cool. Once cold place in a refrigerator and chill over night.
The following day remove any fat from the surface of the soup. Melt the butter in a pan and use to fry the baby onions and curry powder until the onions begin to soften (about 8 minutes). Add the soup, bring to a simmer and cook for about 20 minutes. Serve ladled into bowls.
