Pheasant with Saffron and Bread Soup

Name: Pheasant with Saffron and Bread Soup
Ingredients: 2 eggs; pinch of saffron; pinch of cinnamon; 5 cups water; salt and pepper; ½ loaf stale white country bread; 2 tablespoons olive oil; juice of 1 lemon; 1 pheasant, quartered; 1 celery stalk and 6 sprigs parsley, tied together; 1 celery stalk and 6 sprigs parsley, tied together; ¼ cup (½ stick) butter; 2 ounces cooked chickpeas, drained (about ⅓ cup); salt and pepper

Preparation info

Serves
2-3
people

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

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 pheasant, quartered
2 ounces cooked chickpeas, drained (about ⅓ cup)

Soup
Winter
Autumn

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