Pheasant Soup

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 pheasant
  • 1 medium-sized onion
  • 2 leeks
  • 1 medium-sized carrot
  • 1 stick celery
  • Bunch of fresh herbs
  • 1 oz brown breadcrumbs
  • 1 egg yolk
  • 1 fl oz cream


    Using a sharp knife, remove the meat from the breast and wings of the pheasant and keep them to one side. Put the remaining carcass in a pan with sliced onion, leeks, carrot, celery and the herbs. Cover with water and simmer for 4-5 hours. Mince the breast meat and pound it finely. Mix with the breadcrumbs and egg yolk and shape the mixture into small balls. Strain the soup, and put the liquid into a clean saucepan. Add the meat balls and bring to the boil. Simmer for twenty minutes, stir in the cream and serve at once.