Pheasant Soup

For those of us that don’t like to waste any part of a harvested animal or bird, we are always looking for new ways to use all parts of the animal/bird. Here’s a recipe for pheasant soup, but it would work for other game birds as well.

Pheasant bones, skin and left over meat
Parsley
1 bay leaf
2 carrots, chopped
Celery leaves, chopped
Chicken stock (optional)
1/4 c sherry wine
Thyme
1 small onion, chopped
1 to 2 whole cloves
Salt to taste
2 to 3 peppercorns, crushed

Combine left over pheasant with a few sprigs of parsley and thyme. Add bay leaf, onion, carrots, cloves, celery leaves, salt and peppercorns. Barley cover with water or half water and half chicken broth. Simmer for 2 hours. Strain broth; add sherry. Serve with melba toast, if desired.

Keep your fork

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