 |
Pheasant Soup
 Print Version |
 Email To A Friend
Pheasant bones, skin and leftover meat
1 bay leaf
1-2 whole cloves
Salt to taste
Chicken stock (optional)
Parsley
Thyme
1 sm. onion, chopped
Celery leaves, chopped
2-3 peppercorns, crushed
1/4 c. sherry wine
Combine leftover pheasant with a few sprigs of parsley and thyme. Add bay leaf, onion, carrots, cloves, celery leaves, salt, and peppercorns. Barely cover with water or 1/2 water and 1/2 chicken broth. Simmer for 2 hours, then strain broth. Add sherry. Serve with melba toast, if desired. 4 servings.
Print |
Back to Wild Game Recipes |
Back to Main Recipe Page
|
