Pheasant Consommé

This clear soup is dark amber-coloured, from the onion skin and the browning of the bones used to make the stock. Its deep flavour is obtained by cooking fresh pheasant and vegetables in the stock before clarifying it. Consommé is time-consuming to prepare, but well worth it for special occasions. It can be made in advance, and stored for up to 2 days in the refrigerator. It can also be frozen.