Pheasant is good value. The majority of the cost of breeding and raising these birds is recouped from those who pay to shoot them, a strange arrangement but one from which the cook benefits.
The stronger flavour of a well-hung bird suits this soup which is gently spicy. It is probably more sensible to make double the quantity and freeze half – that way you will use the whole pheasant. Of course, you may like the soup enough to drink two bowlfuls each!
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