Pheasant Consomme

• 750 g pheasant, chopped
• 500 g veal shanks, chopped
• 2 tbl

Reserve one of the pheasant breasts to be used in the clarification. Brown the chopped pheasant and veal in clarified butter. Add the mirepoix and continue browning. Add the tomato paste and thoroughly coat the meat. Continue exactly as for beef consommé until the consommé is cooked and skimmed of all the scum which has collected on top.

Mince the pheasant breast and incorporate with th