The best pheasant stock and soup recipe - easy and delicious

Name: The best pheasant stock and soup recipe - easy and delicious
Ingredients: Raw pheasant carcasses or leftover bones from a roast; Per carcass: an onion (skin on, cut in half and pierced with 2 cloves), 1 stick celery, 1 unpeeled carrot, 2 peppercorns and 1 bay-leaf; Some water; Salt and black pepper; 50ml-75ml (13⁄4fl oz-21⁄2fl oz) vermouth or sherry; 30g (1oz) butter; 1 diced shallot or red onion; 1 handful basmati rice; 1 large diced carrot; 1 small potato peeled and diced; 2 sticks chopped celery (or 1⁄2 bulb fennel); Handful finely chopped parsley

www.thefield.co.uk

The best pheasant stock and soup recipe should be in everyone's repertoire. If you are cooking the birds then making stock is simple

View full recipe on www.thefield.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thefield.co.uk.

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Ingredients

Raw pheasant carcasses or leftover bones from a roast
Per carcass: an onion (skin on, cut in half and pierced with 2 cloves), 1 stick celery, 1 unpeeled carrot, 2 peppercorns and 1 bay-leaf
Some water
Salt and black pepper
50ml-75ml (13⁄4fl oz-21⁄2fl oz) vermouth or sherry
30g (1oz) butter
1 diced shallot or red onion
1 handful basmati rice
1 large diced carrot
1 small potato peeled and diced
2 sticks chopped celery (or 1⁄2 bulb fennel)
Handful finely chopped parsley