Consomme di Selvaggina e Spugnole

Name: Consomme di Selvaggina e Spugnole (Game Consomme with Morels)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 small pheasant, cleaned; 200 g fresh morels, or 55g dried; 1 tbsp finely chopped chives; chicken stock or water, to cover; 50 ml crème fraîche; salt and pepper; chicken stock or water, to cover; 1 carrot, finely chopped; salt and pepper; 1 celery stalk, trimmed and finely chopped; 1 shallot, finely sliced; 1 bouquet garni (bay, parsley, thyme); 1 bouquet garni (bay, parsley, thyme); 1 bouquet garni (bay, parsley, thyme); 1 bouquet garni (bay, parsley, thyme)

Game Consomme with Morels

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“When morels are in season in springtime, there is still some feathered game – pheasant grouse, partridge and pigeon – available. You can also use dried morels if it is not possible to find fresh ones – for example, if you want to make this dish during the autumn game season.”

Ingredients

200 g fresh morels, or 55g dried
1 small pheasant, cleaned
1 bouquet garni (

Europe
Italy
Mediterranean
Gluten-free
Soup

Method

Clean the fresh morels carefully, or soak the dried morels in warm water for 20 minutes.

Put the pheasant into a pan with the bouquet garni, celery, shallot, carrot and some salt and pepper. Cover the pheasant with stock or water, put the lid on and simmer for 1 hour. Add the soaked dried morels or the fresh morels, and simmer for a further 30 minutes.

Drain everything through a