Go Back
+ servings
pheasant soup in a terrine.

Pheasant Soup

Amanda
Make a delicious pheasant soup from scratch, by making the stock and the soup in easy stages,to make the meat go further.
4.94 from 16 votes
Prep Time 30 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 40 minutes
Course Soup
Cuisine British
Servings 6
Calories 145 kcal

Equipment

  • Chopping board
  • Sharp knife
  • 5 litre stock pot or dutch oven or saucepan with lid
  • colander
  • large bowl or jug

Ingredients
 
 

For the stock

  • 2 pheasant carcasses cooked or uncooked
  • 2 litres water
  • 2 sticks celery
  • 1 onion
  • 2 carrots
  • 2 bay leaves
  • 5 peppercorns
  • 1 teaspoon salt

For the soup

  • 200 g cooked pheasant 100 - 200 g if required
  • 2 carrots
  • 2 sticks celery
  • 1 onion
  • 1 leek
  • 3 tablespoon flour
  • 1.5 litres stock
  • 1 tablespoon oil
  • 1 tablespoon butter
  • seasoning salt and pepper to taste if needed

Instructions
 

For the stock

  • Scrub the carrots and cut into chunks.
  • Peel and quarter the onions and roughly chop the celery.
  • Put the vegetables, pheasant carcasses, salt, peppercorns and bay leaves into a stock pot.
  • Bring the mix to a simmer and cook for about 3 hours.
  • Strain the stock into a large bowl with a colander. Discard the bones and vegetables.

For the soup

  • Peel the onion and carrot and chop into small dice..
  • Wash the leek and celery and remove the ends. Cut the leek into quarters lengthways and slice and finely chop the celery.
  • Put the oil and butter in a clean stock pot over a medium heat and add the chopped vegetables.
  • Cook for 5 - 10 minutes, stirring regularly, until the vegetables are softened.
  • Add the flour and stir for a minute until absorbed.
  • Gradually add the stock and stir as it comes to a simmer and thickens.
  • Add the cooked and shredded pheasant meat to warm through for 5 minutes.
  • Check the seasoning and serve.

Nutrition

Calories: 145kcalCarbohydrates: 16gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 21mgSodium: 1466mgPotassium: 358mgFiber: 3gSugar: 7gVitamin A: 7748IUVitamin C: 9mgCalcium: 59mgIron: 1mg
Keyword pheasant soup, pheasant stock
Tried this recipe?Let us know how it was!