Advertisement
Pheasant with Saffron and Bread Soup
- Serves
2-3
people - Difficulty
Easy
By Clarissa Dickson Wright and Johnny Scott
Published 2004
This is a Middle Eastern dish and very good for using up badly shot birds. It is very heartening on a winter’s night and a little different from ordinary game soup.
Ingredients
1 2 ounces ⅓ cup
Method
Put the pheasant, chickpeas, butter, celery and parsley, salt and pepper into a large pot, and add the water. Bring to a boil and simmer for 1 hour. Remove the celery and parsley. Take the pheasant out and either remove the meat from the bones, or carve it. Sprinkle the cinnamon over the meat and set aside. Soften the saffron in a bowl containing a little of the hot broth. Beat the eggs in the
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe