Game Consommé with Morels

Name: Game Consommé with Morels
Cuisine: Italian
Ingredients: 1 shallot, finely sliced; 1 celery stick, finely chopped; chicken stock or water; 1 carrot, finely chopped; 50 ml crème fraîche; chicken stock or water; salt and pepper to taste; 1 tbsp finely chopped chives; 1 small pheasant, cleaned; 200 g fresh morels, or 55 g dried; 1 bouquet garni (bay, parsley, thyme); 1 bouquet garni (bay, parsley, thyme); 1 bouquet garni (bay, parsley, thyme); 1 bouquet garni (bay, parsley, thyme); salt and pepper to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

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 55 g dried
1 small pheasant, cleaned
1 bouquet garni (

Europe
Italy
Soup
Gluten-free
Autumn

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