Pheasant and Chestnut Sauce

Pheasant and Chestnut SoupGame-Pheasant-and-chestnut-soup-hi-res

serves 4

• 1 Hen Pheasant
• 150g Chestnuts (shelled)
• 1½ litres Chicken Stock
• 1 Bouquet Garni (thyme, bay leaf, parsley stalk & celery leaves tied together)
• 500g Creme Fraîche
• 20g Butter
• 20 ml Oil
• Salt & Pepper

Colour the Pheasant in Oil & Butter & roast for 5 mins. Remove the Breast. Add carcass and legs to the chestnuts and stock. Simmer for 1½ hours. Strip flesh from legs, discarding the bones. Liquidise flesh with chestnuts and stock. Re-heat with creme fraîche. Slice breast for garnish and divide between soup bowls. Pour hot soup over. Swirl a little crème fraîche over the top.

Recipe from TASTECLUB on behalf of Terry Laybourne