Belgian Pheasant Broth with Winter Vegetables

Name: Belgian Pheasant Broth with Winter Vegetables
Prep time: 65 min
Total time: 65 min
Yield: 4 people
Cuisine: Belgian
Ingredients: 1 lb pheasant leg or pheasant carcass; 7 cups water; 2 carrots, finely diced; 1 leek, finely sliced; 5 oz celeriac, finely diced; 1 onion, halved; 1 bay leaf; 2 sprigs thyme; 2 tbsp parsley, chopped; 1 tsp salt; 1/4 tsp black pepper

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Pheasant broth is a rich, elegant soup for colder months and festive occasions. Fine winter vegetables give it body without making the broth heavy.

Serves: 4 people

Preparation time: 65 min

Ingredients

pheasant leg or pheasant carcass – 1 lb
water – 7 cups
carrots, finely diced – 2
leek, finely sliced – 1
celeriac, finely diced – 5 oz
onion, halved – 1
bay leaf – 1
thyme – 2 sprigs
parsley, chopped – 2 tbsp
salt – 1 tsp
black pepper – 1/4 tsp

Method

1. Bring the pheasant, water, onion, bay leaf and thyme to the boil and let it simmer gently for 50 minutes.
2. Strain the broth and, if you like, pick a little pheasant meat from the bones.
3. Bring the strained broth back to the boil and add the carrot, leek and celeriac.
4. Simmer for 10 minutes until the vegetables are tender, then add the pheasant meat if using.
5. Season with salt and pepper and finish with parsley.