I'm not a pheasant plucker
I did make a few adjustments to the original recipe for this soup (like quartering the amount of cream and chillies) but I must admit I was pleasantly surprised by the result.PHEASANT CHILLI SOUP
Serves 3-4
Serves 3-4
INGREDIENTS:
1 lb (500g) boneless skinless pheasant breast, diced
1 medium onion, chopped
3 cloves garlic, crushed
1 tbsp vegetable oil
300g tin cannellini beans, drained and rinsed
1 ½ pt (750ml) chicken stock
1 large chopped green chilli
½ red pepper, chopped
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon cayenne pepper
2 fl.oz sour cream
METHOD:
Sauté the pheasant meat, onion, garlic, chilli and red pepper in the oil until the pheasant is no longer pink. Stir in the herbs, spices and seasonings and cook for one minute.
Add the beans and chicken stock and bring to the boil. Reduce the heat and simmer for 30 minutes.
Stir in the sour cream, heat through and serve immediately.
More Soup recipes
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INGREDIENTS:
2 tbsp (30ml) olive oil
2 tbsp (30ml)unsalted butter
1 large onion, chopped
3 carrots cut into ½ in dice
3 celery stalks cut into ½ in dice
1 medium parsnip, peeled cut into ¼ in dice
3 cloves garlic, crushed
1 ½ pt (900ml) chicken stock
400g tin chopped tomatoes
6 oz (150g) Puy lentils rinsed well
2 lb (900g) pheasant, quartered, cutting both sides of the backbone
6 tbsp (90ml)parsley, chopped
1 tbsp (15ml) fresh rosemary, chopped or 1 tsp (5ml)dried rosemary
1/4 tsp (1.2ml)ground allspice
fresh ground black pepper
salt to taste
5 fl.oz (150ml) dry sherry
METHOD:
Heat oil and butter in soup pot. Add carrots, onions, celery, parsnip and garlic. Cook, covered, over medium heat for 15 minutes to wilt the vegetables. Stir once. Add chicken stock, tomatoes, lentils, pheasant quarters and backbone. Simmer, partially covered, for 30 minutes. Remove pheasant pieces and set aside to cool. When cool enough to handle remove the meat and return the bones to the soup. Add 4 tbsp parsley, rosemary, allspice, pepper and salt. Stir and simmer, covered, for another 20 minutes.
Discard the bones. Return the pheasant meat to the soup with the sherry and remaining parsley. Check the seasoning, heat through and serve immediately.
This is one of my favourite soups for a cold winters night and the first recipe I ever cooked with peasant. It's a soup that's often cooked for the local shooting parties here in Scotland, perfect for when they come down off the cold hills. It's filling and tasty, a meal in itself, just serve it with chunks of crusty bread.
INGREDIENTS:
2 tbsp (30ml) olive oil
2 tbsp (30ml)unsalted butter
1 large onion, chopped
3 carrots cut into ½ in dice
3 celery stalks cut into ½ in dice
1 medium parsnip, peeled cut into ¼ in dice
3 cloves garlic, crushed
1 ½ pt (900ml) chicken stock
400g tin chopped tomatoes
6 oz (150g) Puy lentils rinsed well
2 lb (900g) pheasant, quartered, cutting both sides of the backbone
6 tbsp (90ml)parsley, chopped
1 tbsp (15ml) fresh rosemary, chopped or 1 tsp (5ml)dried rosemary
1/4 tsp (1.2ml)ground allspice
fresh ground black pepper
salt to taste
5 fl.oz (150ml) dry sherry
METHOD:
Heat oil and butter in soup pot. Add carrots, onions, celery, parsnip and garlic. Cook, covered, over medium heat for 15 minutes to wilt the vegetables. Stir once. Add chicken stock, tomatoes, lentils, pheasant quarters and backbone. Simmer, partially covered, for 30 minutes. Remove pheasant pieces and set aside to cool. When cool enough to handle remove the meat and return the bones to the soup. Add 4 tbsp parsley, rosemary, allspice, pepper and salt. Stir and simmer, covered, for another 20 minutes.
Discard the bones. Return the pheasant meat to the soup with the sherry and remaining parsley. Check the seasoning, heat through and serve immediately.
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This is a variation on a Clarissa Dickson Wright recipe.
INGREDIENTS:
2 pheasant, drawn and trussed
6oz (340g) walnuts
10 fl.oz orange juice
450g/1lb seedless grapes
5 fl.oz (150ml) sweet white wine
5 fl.oz (150ml) Earl grey tea
1oz (25g) butter
salt and freshly ground black pepper
4 rashers streaky bacon
½ pt (300ml) reduced game stock
1 tbsp redcurrant jelly (optional)
METHOD:
Put the pheasant in a flameproof casserole with the walnuts. Add the orange juice, wine, tea and butter and season with salt and pepper. Cover and bring to the boil, then reduce the heat and simmer gently for 45 minutes, adding the grapes after 25 minutes.
Preheat the oven to 230C/450F/GMk 8.
Remove the pheasant and the walnuts, setting the cooking liquid and grapes aside for later.
Untruss the pheasant and place them in a roasting tin. Lay two rashers of bacon across the breasts of each bird and roast them in the oven for 20 minutes to brown the breast. Remove the pheasant from the oven, over with foil and set aside to rest.
Reduce the oven temperature to low. Put the walnuts in a covered dish and place in the oven to heat through.
Meanwhile put the cooking liquid and grapes into a saucepan and boil until it is reduce and syrupy, mashing the grapes into the liquid with a fork. Add the reduced game stock and red currant jelly; bring to the boil, then leave to simmer, while preparing the pheasant.
To serve the pheasant cut through the flesh either side of the backbone carefully easing the flesh away from the bone. Cut through the bones to detach the leg joints and breast meat from the carcass.
Place on a warmed serving dish, cover with the bacon and surround with the walnuts. Keep warm. Strain the sauce and pour a little over the pheasant and walnuts to moisten.
Serve with the remaining sauce in a gravy boat.
This is a variation on a Clarissa Dickson Wright recipe.
PHEASANT WITH WALNUTS
Serves 4
Serves 4
INGREDIENTS:
2 pheasant, drawn and trussed
6oz (340g) walnuts
10 fl.oz orange juice
450g/1lb seedless grapes
5 fl.oz (150ml) sweet white wine
5 fl.oz (150ml) Earl grey tea
1oz (25g) butter
salt and freshly ground black pepper
4 rashers streaky bacon
½ pt (300ml) reduced game stock
1 tbsp redcurrant jelly (optional)
METHOD:
Put the pheasant in a flameproof casserole with the walnuts. Add the orange juice, wine, tea and butter and season with salt and pepper. Cover and bring to the boil, then reduce the heat and simmer gently for 45 minutes, adding the grapes after 25 minutes.
Preheat the oven to 230C/450F/GMk 8.
Remove the pheasant and the walnuts, setting the cooking liquid and grapes aside for later.
Untruss the pheasant and place them in a roasting tin. Lay two rashers of bacon across the breasts of each bird and roast them in the oven for 20 minutes to brown the breast. Remove the pheasant from the oven, over with foil and set aside to rest.
Reduce the oven temperature to low. Put the walnuts in a covered dish and place in the oven to heat through.
Meanwhile put the cooking liquid and grapes into a saucepan and boil until it is reduce and syrupy, mashing the grapes into the liquid with a fork. Add the reduced game stock and red currant jelly; bring to the boil, then leave to simmer, while preparing the pheasant.
To serve the pheasant cut through the flesh either side of the backbone carefully easing the flesh away from the bone. Cut through the bones to detach the leg joints and breast meat from the carcass.
Place on a warmed serving dish, cover with the bacon and surround with the walnuts. Keep warm. Strain the sauce and pour a little over the pheasant and walnuts to moisten.
Serve with the remaining sauce in a gravy boat.
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PHEASANT WRAPPED IN BACON WITH A GREEN PEPPERCORN SAUCE
4 pheasant breasts cut in half
8 rindless rashers streaky bacon
1 oz butter
¾ pt red wine
1 medium onion, finely chopped
3 cloves of garlic, crushed
1 tsp dried tarragon
2 tbsp green peppercorns, lightly crushed
12 fl.oz double cream
METHOD:
Wrap each piece of breast with a rasher of bacon. Melt the butter in a flameproof casserole and fry the pheasant until brown all over. Remove from the pan and set aside.
Add the onion and garlic to the pan and cook for 3 minutes. Pour in the wine with the tarragon, and peppercorns and boil to reduce the mixture by half. Stir in the cream and salt to taste. Preheat the oven to 180C/350F/Gmk 4. Return the breasts to the pan and bake in the oven for about 40 minutes until the pheasant is cooked. Serve.
PHEASANT WRAPPED IN BACON WITH A GREEN PEPPERCORN SAUCEServes 4
INGREDIENTS:4 pheasant breasts cut in half
8 rindless rashers streaky bacon
1 oz butter
¾ pt red wine
1 medium onion, finely chopped
3 cloves of garlic, crushed
1 tsp dried tarragon
2 tbsp green peppercorns, lightly crushed
12 fl.oz double cream
METHOD:
Wrap each piece of breast with a rasher of bacon. Melt the butter in a flameproof casserole and fry the pheasant until brown all over. Remove from the pan and set aside.
Add the onion and garlic to the pan and cook for 3 minutes. Pour in the wine with the tarragon, and peppercorns and boil to reduce the mixture by half. Stir in the cream and salt to taste. Preheat the oven to 180C/350F/Gmk 4. Return the breasts to the pan and bake in the oven for about 40 minutes until the pheasant is cooked. Serve.
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A rather nice detox meal of pheasant poached with celery, baked sweet potato with thyme, steamed Brussels and cauliflower in a garam flour batter. Deep fried cauli is not good for the diet but what the hell I’ve got to reward my self with something a little naughty haven’t I?
POACHED PHEASANT WITH CELERY
Serves 2
Remove any tough outer stems of the celery and trim the root minimally but leave most of the base on.
Cut the tops of the celery about 3 inches (7.5 cm) up from the base and set the base half aside, reserving 10 sets of leaves for later. Wash the stems from the top half and chop them roughly.
Remove the wings from the pheasant and place in a large saucepan. Add all the stock ingredients, along with the chopped celery and 2 pints (1.2 litres) water. Season to
taste, bring to simmering point and simmer for 30 minutes.
Meanwhile, cut the lower part of the celery into eighths vertically. Wash the sections carefully, keeping them attached to the base. Peel the shallots.
Strain the stock and return to the saucepan. Add the pheasant. Bring to simmering point, cover and simmer for 20 minutes.
Add the shallots and simmer for a further 15 minutes, then add the celery and continue simmering for another 15 minutes.
Remove the pheasant and vegetables to a warmed dish. Cover with foil and keep warm.
Reduced the stock to approximately 10 fl oz (275 ml) and strain.
Make the sauce by melting the butter in a small saucepan. Stir in the flour and cook (stirring all the time) until the mixture turns a pale straw colour, 3-4 minutes. Add the stock gradually and whisk until you have a smooth, glossy sauce. Simmer the sauce very gently for 5 minutes. Add the cream and check the seasoning.
To make the garnish, heat up 1/2 inch (1 cm) of groundnut oil in a shallow pan. Whisk the egg white till just frothy, then dip about the celery leaves first in flour, shaking off the surplus, then in the egg white and briefly fry them in the hot oil for about 10 seconds till pale gold. Then drain them on kitchen paper.
Remove the legs, thighs and breast from the pheasant. Trim the bits of skin off, and cut each breast in half, making six portions in all. Serve them on warmed plates with the vegetables, the sauce poured over and garnished with the celery leaf fritters.
Turn this into a detox meal quite simply by substituting the plain flour for garam flour and the cream for 1 fl.oz soya cream, you can add more cream if you like but taste for sweetness before you do, and if you want to be really good you can omit the celery leaf fritters.
POACHED PHEASANT WITH CELERY
Serves 2
INGREDIENTS:
1 pheasant (or guinea fowl or small chicken), dressed weight about 1 lb 6 oz (625 g)
1 head of celery
10 smallish shallots, peeled
Stock:
1 large onion, halved
2 thyme sprigs
2 stalks parsley
a few peppercorns
1 large carrot, chopped into chunks
1 bay leaf
2 rosemary sprigs
1 level teaspoon salt
Sauce:
3/4 oz (20 g) butter
3/4 oz (20 g) plain flour
2 fl oz (55 ml) double cream
salt and freshly milled black pepper
Garnish:
groundnut oil
1 egg white
1 level dessertspoon seasoned flour
Remove any tough outer stems of the celery and trim the root minimally but leave most of the base on.
Cut the tops of the celery about 3 inches (7.5 cm) up from the base and set the base half aside, reserving 10 sets of leaves for later. Wash the stems from the top half and chop them roughly.
Remove the wings from the pheasant and place in a large saucepan. Add all the stock ingredients, along with the chopped celery and 2 pints (1.2 litres) water. Season to
taste, bring to simmering point and simmer for 30 minutes.
Meanwhile, cut the lower part of the celery into eighths vertically. Wash the sections carefully, keeping them attached to the base. Peel the shallots.
Strain the stock and return to the saucepan. Add the pheasant. Bring to simmering point, cover and simmer for 20 minutes.
Add the shallots and simmer for a further 15 minutes, then add the celery and continue simmering for another 15 minutes.
Remove the pheasant and vegetables to a warmed dish. Cover with foil and keep warm.
Reduced the stock to approximately 10 fl oz (275 ml) and strain.
Make the sauce by melting the butter in a small saucepan. Stir in the flour and cook (stirring all the time) until the mixture turns a pale straw colour, 3-4 minutes. Add the stock gradually and whisk until you have a smooth, glossy sauce. Simmer the sauce very gently for 5 minutes. Add the cream and check the seasoning.
To make the garnish, heat up 1/2 inch (1 cm) of groundnut oil in a shallow pan. Whisk the egg white till just frothy, then dip about the celery leaves first in flour, shaking off the surplus, then in the egg white and briefly fry them in the hot oil for about 10 seconds till pale gold. Then drain them on kitchen paper.
Remove the legs, thighs and breast from the pheasant. Trim the bits of skin off, and cut each breast in half, making six portions in all. Serve them on warmed plates with the vegetables, the sauce poured over and garnished with the celery leaf fritters.
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3:58 PM
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