Grandmother’s Style Pheasant Soup

For grandmother’s style pheasant soup, tie the ready-to-fry pheasant with the bacon slices and fry in plenty of hot butter.

Fry on one side first and turn halfway through the frying time. Baste repeatedly with drippings. Allow to cool. Remove the breast fillets and set aside.

Remove the rest of the meat as well and cut into small pieces. Finely chop the bones in a mortar or food processor. In 30 g butter, first sauté the grated carrot. Add raw ham and a bunch of parsley greens both finely chopped.

Then add the finely grated bones and the chopped pheasant meat, as well as thyme, bay leaf, cloves, mace, peppercorns and the celery stalks cut into short pieces.

Pour everything into the beef broth. Bring to a boil, skim and let it simmer for half an hour. Then strain, pass the chopped meat through a fine hair sieve into the broth.

Season with salt and cayenne pepper and add sherry to taste. Add the diced breast meat as a garnish and serve the pheasant soup grandmother’s style.

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