Pheasant Soup

  • 10/03/2006
  • Moderate difficulty
  • 4
  • 90 min

Phasianusa colhicusa colhicusa, whose original homeland was Asia, was brought to Europe by the Greeks and Romans and due to its beauty was artificially distributed all over the world. If you still have not tried pheasant yet, start with this splendid soup.

Ingredients

  • 1 pheasant (800-1000 g)
  • 2 l water
  • 150 g carrot
  • 200 g kohlrabi
  • 150 g celery root
  • 100 g parsley root
  • some peppercorn
  • 1 stalk celery
  • 1 tablespoon Vegeta
  • 100 ml cooking cream
  • 1 tablespoon lemon juice
  • 20 ml cognac
  • 1 tablespoon chopped parsley

Preparation

  1. 1.
    Place cleaned pheasant meat into warm water and add root vegetables, peppercorn, celery stalk and Vegeta when it boils.
  2. 2.
    Cook covered over low heat for about 1 – 1.5 hours until the meat is tender. Take out the meat and drain the soup.
  3. 3.
    Bring the soup to the boil and stir in sour cream, lemon juice and cognac and let boil through.

Serving

Sprinkle the soup with chopped parsley and serve with croutons. Serve the meat with boiled vegetables.

Advice

Soup from pheasant hen meat will have more flavour.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 556 / 2.324 - -
Fat g 26,72 - -
Carbohydrates g 14,10 - -
Dietary fibre g 4,30 - -
Protein g 60,05 - -
Salt g 2,67 0 0
Vitamin A μg 12.477,00 312 250
Vitamin D μg 31,52 16 16
Vitamin C mg 74,83 100 83
Niacin mg 30,19 216 151
Potassium mg 1.208,33 33 33
Calcium mg 144,68 14 14
Phosphorous mg 655,09 82 82

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)