Pheasant or grouse Soup [makes approx. 4-6 servings]

 

Ingredients:

Pheasant bones, skin and leftover meat OR use whole pheasant

1 bay leaf

1-2 whole cloves

Salt to taste

4-6 cups water or chicken stock (optional)

1/4 cup parsley chopped

3 springs of thyme

1 small onion, chopped

Celery leaves, chopped

2 carrots, chopped

2-3 peppercorns, crushed

1/4 cup sherry wine

1. Combine leftover pheasant with a few sprigs of thyme and parsley.

2. Add bay leaf, onion, carrots, cloves, celery leaves, salt, and peppercorns.

3. Cover with water or 1/2 water and 1/2 chicken broth.

4. Simmer for 2 hours, then strain broth. Cool meat and chop into smaller peices.

5. Add to broth sherry, onions, carrots and meat.

6. Serve with fresh bread and butter

 

Created by NCR  Holesome Delights ©