Roast Pheasant and Mushroom Soup

Serves
2

Prep Time
30 mins

Cook Time
2 hrs

This rich, creamy soup is a comforting dish for chilly weekends. When buying your pheasant, ask the butcher to cut away the leg and breast meat for you. You’ll need the breast and carcass for this soup, but not the legs; try them in our BBQ Pheasant with Asian Slaw.

Ingredients

Serving 2
  For the dish
1x Whole pheasant
1x Onion, diced
3x Celery sticks, chopped
1x Large carrot, chopped
1x Garlic clove
Leek trimmings
200g Button mushrooms
200ml Double cream
2x Large potatoes, peeled & diced
Sprig of fresh thyme
1x Shop bought sourdough loaf
1tbsp Fresh parsley, chopped
Salt & white pepper

Equipment

Saucepan
Roasting tray
Blender

Note

Buy a whole pheasant, asking the butcher to cut away the breast fillets and legs for you. Leave the breast meat to one side for now – you’ll need it later – and save the legs for another recipe.

1. Prepare the stock

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

2. Add the veg

Once browned, put the bones in a large pan with the chopped onion, celery, carrot, garlic and leek. Cover with cold water and bring to the boil.

3. Simmer

Simmer for 1 hour 30 minutes and keep topping up the water so that the bones and vegetables are just covered.

4. Sieve the stock

Pass the stock through a fine sieve into another pan, then add the diced potato, mushrooms and thyme.

5. Poach the pheasant

Remove the skin from the breasts and gently poach them in the stock for 20 minutes. When cooked, carefully take from the pan and put to one side.

6. Stir in the cream

Stir the cream into the stock then carefully ladle it into a food blender. Blitz until smooth and velvety then return to the pan and bring back to a simmer.

7. Serve up

Chop the pheasant into roughly ½ cm pieces and add to the soup. Season to taste and pour into soup bowls. Sprinkle the fresh chopped parsley over the top and serve with warm sourdough chunks and proper salted butter.

Pheasant

Protein (100g)

27

Calories (100g)

119

Fat (100g)

1.2

Cholesterol (100g)

66

Selenium (100g)

0.37

View Pheasant recipes