member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Pheasant: lentil & Pheasant Soup


    Source of Recipe


    internet

    List of Ingredients




    2 tb Olive oil
    2 tb Unsalted butter
    3 Carrots cut into 1/2-in Dice
    3 Celery stalks cup into 1/2-in dice
    1 md Parsnip, peeled cut into 1/4-in dice
    3 cl Garlic, minced and peeled
    4 c Defatted canned or fresh Made chicken broth
    3 c Drained crushed canned
    Plum tomatos
    1 c Dried lentils rinsed well
    2 lb Pheasant/chicken/guinea hen Quartered with backbone
    6 tb Italian parsley
    1 tb Chopped fresh rosemary OR
    1 t Dried rosemary
    1/4 ts Ground allspice
    Fresh ground black pepper
    Salt to taste optional
    3/4 c Dry sherry

    Recipe



    Heat oil and butter in s soup pot. Add carrots, onions, celery, parsnip and garlic. Cook, covered, over medium heat for 15 minutes to wilt vegetables. Stir once. Add broth, tomatos, lentils, pheasant legs and backbone. Simmer, partially covered, for 15 minutes. Add pheasant breasts and simmer another 15 minutes. Remove legs and breasts; reserve. Leave backbone in. Add 4 Tb parsley, rosemary, allspice, pepper and salt. Stir and simmer, covered, another 20 minutes. While soup simmers, remove skin from pheasant and shred meat. Remove cover from soup, add shredded pheasant, sherry and remaining parsley. Serve immediately.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |