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Pheasant soup

Pheasant soup


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I read that for the preparation of the pheasant, you have to follow a whole ritual; kept upside down, uncleaned for a few days to pheasant; I did not understand why but I did the same as with a poultry; I tell you that boiled very quickly, as I didn't expect and the soup was delicious !!

  • 1 pheasant
  • 1 onion
  • 4-5 carrots
  • 1pastarnac
  • 1telina
  • 1ou
  • flour
  • salt
  • 1 teaspoon peppercorns

Servings: 10

Preparation time: less than 90 minutes

RECIPE PREPARATION Pheasant soup:

I cleaned the pheasant, washed it, kept it in cold water with a little vinegar for 30 minutes, washed it again and put it to boil together with the vegetables; I let it boil with a lid on low heat, frothing from time to time. when, after boiling, I took out the pheasant and the vegetables, I strained the soup, I added the noodles, I seasoned and when the noodles rose to the surface, a sign that they boiled, I stopped the fire, it is served hot to hot with greens on top .


What does "pheasant fell" mean?

It is said that while the pheasant lays eggs, the pheasant feeds it, brings water to it, then it gets up and leaves. The pheasant, having nothing to do, takes over the activity, but alone because the pheasant does not pass by the nest. He stays in the nest until the chicks appear. Because of this, there are the expressions "he fell by the pheasant", "he took him by the pheasant", that is, to take someone for a fool or to believe someone stupid.

In reality, this is not the case. The whole process of pheasant breeding is a team work and a whole "romantic" journey. Nesting begins as soon as pheasant roosters begin to disperse in the winter. Female pheasants are attracted to the singing of males as they begin to expand their territory. Once a nest is built, females will lay an average of 12 eggs, one each day.

After it begins to incubate the eggs (May), the hen will leave the nest only once or twice a day to feed. The eggs will incubate for 23 days and all the eggs will hatch within one day after another (June).

As soon as the chicks come out of the shell, the mother will take the chicks to rich fields with food for beetles. Over 90% of the chick's diet is made up of insects and after five weeks, insects are their main source of food.

The chicks will stay close to home, initially moving only 4 to 8 hectares of nest. With age, the range will increase to over 28 hectares from the nest. Mothers stay with the chicks for 8-10 weeks, and the birds grow for 21 weeks.

As the weather begins to cool, the pheasants begin to feed and eat. He gained a lot of weight preparing for the winter cold. Open fields where grass and insects are abundant are the main habitat.

They eat large amounts of grains and seeds, but prefer corn as a staple of their diet. As pheasants eat these grains, their bodies quickly turn carbohydrates into fats for winter survival.

Any pheasant that was not killed during the fall hunting season will begin to winter shortly before the snowfall. These birds are the number one source of food for many carnivorous mammals.

As temperatures drop and food sources begin to become scarce, pheasants are in poor health and begin to retreat to smaller habitat areas. This makes them the main targets for hunting.


Simona's World

I like the homemade noodle soup the most. And pheasant soup. it's a wonder! I mention that the pheasant comes from a farm, and not from game.

Ingredient:
1 small pheasant (ie, a pheasant)
2 onions
2 carrots
1 suitable parsnip
1 small celery
tomato paste
parsley
for noodles: 1 egg yolk, salt, flour as it contains


First I prepared the noodles to have time to dry.

20 comments:

I want a portion too, I've never eaten a pheasant.

Awww what goodness. I haven't eaten a pheasant in centuries! although I've been a pheasant many times)) And how cool the noodles look. You made me so hungry that I was going to knead some dough !!

I don't even know since when have I not eaten pheasant :))? A real delicious soup! Pup!

I think the pheasant was great with those noodles!

It was definitely very good! Kiss!

I am serving you with great pleasure! Many kisses

If you have noodles, I'll come with the pheasant (I have another one in the freezer!). :) Many kisses

That's right, it was very good. I haven't eaten for many years either ... I ate at my mother-in-law's for the first time. Many kisses

I also received a pheasant last year, but I fried it. I didn't eat the soup, but I think it's a delight. It can be seen that your pheasant has some fat. Kiss!

I think it was a good soup. And I prefer homemade noodle soup, it is thousands of times better!
Many kisses!

I have another pheasant that I want to steak. The pheasant was a little fat ... I didn't even stop all the fat :) Kisses

I only make soup with homemade noodles. Just in case I don't have time to prepare them, I put rice noodles (I think I've done it a couple of times). Many kisses

That bowl of soup is only mine. I really like the pheasant. Many kisses!

If you only knew how much I like it. I haven't eaten anything like this for about 10 years! Kiss

I offer it to you with pleasure! Many kisses

Cristina, I think it's in the pheasant supermarket. Or, a better source, there is a pheasantry at Balta Doamnei. I don't know under what conditions it sells, but I can be interested, because I'm just in my "quotation": Kisses


Pheasant soup - Recipes

Pheasant soup with wild rice

If you have fried a pair of pheasants & # 8211 usually a chicken and a rooster & # 8211 then it is very simple to use the carcasses to prepare this delicious and nutritious soup. Containing rice, tender mushrooms and aromatic herbs, it is perfect before a light main course

Ingredients

    2 tablespoons extra virgin olive oil 1 quartered onion 1 large carrot (about 115 g), thickly sliced ​​1 sliced ​​celery stalk 1 rich parsley thread 1 fresh thyme thread 2 bay leaves 2 garlic cloves cut in half 150 ml red wine 2 carcasses cooked pheasants 55 g mixture of wild rice with brown rice 15 g dried porcini mushrooms 115 g sliced ​​champignon mushrooms a fresh grated nutmeg powder salt and pepper
For garnish

Heat 1 tablespoon oil in a large pot and add onion, carrot and celery. Cook for 5-6 minutes, stirring occasionally, until golden brown. Tie the parsley together with thyme and bay leaf to form a garnish bouquet, and add it to the pot, along with red wine and garlic. Boil quickly for 1 minute.

Choose the meat from the pheasant carcasses and set aside. Break the carcasses, then add cold water to the pot with 2 liters. Bring to the boil, then reduce the heat and simmer for 2 hours. Strain the broth and cool overnight.

Remove the fat from the surface of the broth, then bring to the boil and simmer for 15-20 minutes, over high heat, until it drops to 1.2 liters. Add the rice and pheasant meat and mix well, then reduce the heat and boil the ingredients for 30 minutes, until the rice is tender.

Meanwhile, pour boiling water over the dried mushrooms and soak for 20 minutes to rehydrate. Remove from the water and drain on paper towels, then chop finely. Heat the rest of the oil in a pan and sauté the mushrooms on medium heat for 3 minutes, until slightly browned. Add the porcini mushrooms and continue cooking for 1 minute.

When the rice is tender, add the mushrooms and season with nutmeg, salt and pepper to taste. Serve hot soup, garnishing each bowl with grated lemon peel and thyme leaves.


Marcel Iorga

beautiful recipe, but where do we get the pheasant? I mean those like me, the "hunters".

what else can be prepared from the pheasant?

If you are quick on the blog, I have some more pheasant recipes!
You can try those too!
Unfortunately, the recipes with game meat are reduced, precisely because the raw material is not always at hand!
If I had shot 100 pheasants, I would have put 100 recipes with pheasant meat!
I am not the man who writes recipes, without being explained and photographed every stage of preparation as others do, copying recipes from books, just for the sake of having them on the blog and being read by others (meaning to have traffic). This is so that everyone can be documented as much as possible.
May he be happy with what he tastes every time!
:)

I made pheasant soup yesterday, with only one - that's all I got. It's a delight! One of the best soups I've ever eaten! I also made it in kukta, I boiled it for an hour and the meat fell off the bones - so instead of the pheasant steak in the second way - I used softer meat in a sauce with juice and some vegetables from soup, and the chest and a few more pieces I put today in a Caesar salad. Thanks for the recipe! As usual - great!

I'm so glad you liked it!
Good luck and continue to discover the delicate aromas and hunting tastes.
:)


Pheasant soup - Recipes

Pheasant soup with wild rice

If you have fried a pair of pheasants & # 8211 usually a chicken and a rooster & # 8211 then it is very simple to use the carcasses to prepare this delicious and nutritious soup. Containing rice, tender mushrooms and aromatic herbs, it is perfect before a light main course

Ingredients

    2 tablespoons extra virgin olive oil 1 quartered onion 1 large carrot (about 115 g), thickly sliced ​​1 sliced ​​celery stalk 1 rich parsley thread 1 fresh thyme thread 2 bay leaves 2 garlic cloves cut in half 150 ml red wine 2 carcasses cooked pheasants 55 g mixture of wild rice with brown rice 15 g dried porcini mushrooms 115 g sliced ​​champignon mushrooms a fresh grated nutmeg powder salt and pepper
For garnish

Heat 1 tablespoon oil in a large pot and add onion, carrot and celery. Cook for 5-6 minutes, stirring occasionally, until golden brown. Tie the parsley together with the thyme and bay leaf to form a garni bouquet, and add it to the pot, along with the red wine and garlic. Boil quickly for 1 minute.

Choose the meat from the pheasant carcasses and set aside. Break the carcasses, then add cold water to the pot with 2 liters. Bring to the boil, then reduce the heat and simmer for 2 hours. Strain the broth and cool overnight.

Remove the fat from the surface of the broth, then bring to the boil and simmer for 15-20 minutes, over high heat, until it drops to 1.2 liters. Add the rice and pheasant meat and mix well, then reduce the heat and boil the ingredients for 30 minutes, until the rice is tender.

Meanwhile, pour boiling water over the dried mushrooms and soak for 20 minutes to rehydrate. Remove from the water and drain on paper towels, then chop finely. Heat the rest of the oil in a pan and sauté the mushrooms on medium heat for 3 minutes, until slightly browned. Add the porcini mushrooms and continue cooking for 1 minute.

When the rice is tender, add the mushrooms and season with nutmeg, salt and pepper to taste. Serve hot soup, garnishing each bowl with grated lemon peel and thyme leaves.


How to make a pheasant in the oven

In the kitchen blender will make a mixture of: butter melted at room temperature, green parsley, peeled garlic cloves, a pinch of salt and pepper to taste, mixing 2-3 seconds until a homogeneous paste is obtained.

With the homogeneous paste obtained and transferred to a bowl, massage well pheasant which will be left whole (split only on the chest or pressed to the chest until the bones stretch), and breaded with pieces of bacon from place to place.

a tray square with high walls (30/30 cm) they will sit down the vegetables cleaned and washed then sit on top pheasant together with 500 ml white wine, then put the tray in the preheated oven at 160 degrees for about 90 minutes (sprinkling from time to time with the sauce formed).

When ready to roast, pheasant it will be taken out on a plate and portioned in each one in plates, adding how many 2-3 tablespoons of the sauce from the pan.

Tricks and ideas

pheasant can be baked with mushrooms fresh or on cabbage quality gen & # 8221 rate on cabbage & # 8222.


Pheasant soup


INGREDIENT:
1 piece of pheasant,
6 pcs. carrot,
4 pcs. parsley root,
1 medium-sized celery,
1 onion,
2 & # 8211 3 cloves garlic,
1 tablespoon peppercorns,
1-2 pcs. ienibahar,
salt to taste

Put the pheasant (cleaned and sliced) in about 7 l of cold water with 1 tablespoon of salt to boil. After it starts to boil, froth and let it boil over low heat. Add the vegetables, carrots, parsley, celery (cut into four vegetables or into strips), onion (the whole from which we take off the first layer of peel, cut the mustache), garlic (and from it we take down the first layer of peel), then pepper and allspice. Let it boil over low heat (and add more salt if necessary), until the meat on the breast is cooked. Remove the meat and vegetables from the soup and then strain it. Serve in the soup galuscuse de gris, urechiuse (gartene, csiga), or noodle noodles or noodles (see Preparation of noodles & # 8211 Zab Szem). Always boil the noodles separately in salted water, then strain them and wash them well with a jet of water. After I washed them under running water, I add them to the hot soup. Do the same with the semolina dumplings (boil them separately then add them to the hot soup see: Preparing semolina dumplings)
Serve hot sprinkled with freshly chopped green parsley (it is optional to use parsley, but I personally really like it. It gives the soup a special flavor.).

From the boiled meat I recommend you to cook Meatballs in tomato sauce, or Beef salad (the recipe is also valid for other birds & # 8230)

Good appetite !


Pheasant soup


INGREDIENT:
1 piece of pheasant,
6 pcs. carrot,
4 pcs. parsley root,
1 medium-sized celery,
1 onion,
2 & # 8211 3 cloves garlic,
1 tablespoon peppercorns,
1-2 pcs. ienibahar,
salt to taste

Put the pheasant (cleaned and sliced) in about 7 l of cold water with 1 tablespoon of salt to boil. After it starts to boil, froth and let it boil over low heat. Add the vegetables, carrots, parsley, celery (cut into four vegetables or strips), onion (the whole from which we take off the first layer of peel, cut the mustache), garlic (and from it we take down the first layer of peel), then pepper and allspice. Let it boil over low heat (and add more salt if necessary), until the meat on the breast is cooked. Remove the meat and vegetables from the soup and then strain it. Serve in the soup galuscuse de gris, urechiuse (gartene, csiga), or noodle noodles or noodles (see Preparation of noodles & # 8211 Zab Szem). Always boil the noodles separately in salted water, then strain them and wash them well with water. After I washed them under running water, I add them to the hot soup. Do the same with the semolina dumplings (boil them separately then add them to the hot soup see: Preparing semolina dumplings)
Serve hot sprinkled with freshly chopped green parsley (it is optional to use parsley, but I personally really like it. It gives the soup a special flavor.).

From the boiled meat I recommend you to cook Meatballs in tomato sauce, or Beef Salad (the recipe is also valid for other birds & # 8230)

Good appetite !


Chicken Soup

Chicken soup is a delicious dish, but also an excellent remedy for the flu or cold. A delicious and filling dish, the soup is adored by children and ideal for consumption on cold, late autumn days. See the chicken soup recipe and how easy it is to prepare.

How to make chicken soup:

Chicken soup is a simple dish that can be prepared in a variety of ways. It provides you with a light but nutritious meal, and the cooking process is extremely simple. Below we tell you how to prepare the best chicken soup at home! Therefore:

1. For starters, boil the chicken legs in salted water and froth very well whenever necessary. When the thighs start to boil, you will notice that foam rises above the pot.

2. Meanwhile, prepare the vegetables that we will add to the chicken soup. Cut the potatoes, carrots and celery as small as possible and add them to the soup pot, but only after the foam has stopped forming. Leave everything to boil until both the meat and the vegetables are penetrated.

3. When all the vegetables are well cooked, add the noodles to the chicken soup and cover the bowl with a lid. Leave it like this for 10 minutes, during which time the noodles are sufficiently softened.

Chicken soup is now perfect for serving. Sprinkle fresh greens on top and serve with a pepper.

Chicken soup & # 8211 simple recipe

3 / 5 - 2 Review (s)


Video: fancy pheasant consommé, classic French clear broth (February 2023).