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Pheasant and Chestnut Soup

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Preparation info
  • For

    4–6

    Persons
    • Difficulty

      Easy

Appears in

By Shaun Hill

Published 2000

  • About

A degree of sweetness compliments gamey flavours. Even a few unsweetened chestnuts will give this to the soup. For this recipe you could use roasted shelled fresh chestnuts or those from a can. The quantity given here will provide four people with lunch or six with a substantial starter.

Ingredients

  • 1 pheasant
  • 1 medium carrot
  • 1 onion
  • 1

Method

Take the pheasant meat off the bones. Peel and chop the carrot, onion, garlic and ginger and fry in a little oil or butter with the leg meat from the pheasant until the mixture starts to brown.

Add the spices and continue frying for a few moments. Add the stock and bring to the boil, then add the chestnuts and leave to simmer for 30 minutes.

Add the pieces of breast meat from th

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