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| Lentil Pheasant Soup Recipe |
Category: Soups
Rating:
N/A
Servings: 1
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Ingredients
2 tablespoon olive oil
2 tablespoon unsalted butter
3 carrots cut into 1/2-in dice
3 celery stalks cup into 1/2-in dice
1 medium parsnip, peeled cut into 1/4-in dic; e
3 centiliter garlic, minced and peeled
4 cup defatted canned or fresh made chick; en broth
3 cup drained crushed canned
1 plum tomatos
1 cup dried lentils rinsed well
2 lb pheasant/chicken/guinea hen quarter; ed with backbone
6 tablespoon italian parsley
1 tablespoon chopped fresh rosemary or
1 teaspoon dried rosemary
1/4 teaspoon ground allspice
1 fresh ground black pepper
1 salt to taste optional
3/4 cup dry sherry
Cooking Directions:
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, shhery and remaining parsley. Serve immediately.
soups,wildgame
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