In our family, pheasant soup is synonymous with Christmas dinner. Every year, this dish is the main course of our festive dinner, so we hold it in high regard. Pheasant hunting in November is a celebration that signals the approach of Christmas and marks the start of preparations for the holidays.
ORIGINS:
The origins of pheasant soup can be traced back to medieval Europe, mainly to the kitchens of the nobility. As a wild bird, pheasant has long been a prized catch for noble hunters, so dishes made from it, such as soup, were primarily served at the tables of the wealthier social classes. The pheasant originally comes from Central Asia, from where it spread to ancient Greece and Rome. The Romans spread it to other parts of Europe.
At medieval knightly feasts, wild birds, including pheasant, were considered a special delicacy. They appeared on festive tables not only because of their taste, but also as a status symbol.
Pheasant soup became one of the iconic dishes of European game cuisine. Especially after medieval hunts, the game that ended up on the table was also processed into soup. The soup was originally made by slow cooking with root vegetables, spices, and herbs, highlighting the characteristic, slightly gamey flavor of pheasant.
TIPPEK
- You can also add other vegetables to the soup, such as potatoes, mushrooms, and tomatoes.
- Try to heat the cold cooking water slowly so that more flavor is released.
PICKLED RED ONION – THE UNIVERSAL INGREDIENT
PULLED BOAR TACO WITH PINEAPPLE AND JALAPENO SALSA
CRISPY VENISON WIENER SCHNITZEL
DEER WITH PAPRIKA, A MODERN CLASSIC
ROASTED WILD BOAR IN RED WINE
WILD BOAR PATE
PHEASANT SOUP RECIPE
INGRIDIENTS:
- 1 whole pheasant (cleaned)
- 3 carrots
- 2 parsley roots
- 1 small celery root
- 1 medium onion
- 3 cloves of garlic
- 1 leek (optional)
- 1 bunch of fresh parsley
- 5-6 black peppercorns
- 5-6 juniper berries
- 2-3 bay leaves
- 1 bunch of fresh thyme (optional)
- Salt to taste
- 2.5 liters of water
PREPARATION:
- One of the basic elements of the soup is to prepare the pheasant properly for the soup. It is worth placing the bird in salted water for half an hour, which helps to remove any remaining juices from the body. Then fry the meat in a pan to give it extra flavor, then place it in a pot of water and heat it slowly for about 45 minutes, skimming off any foam.
- Add the vegetables and spices to the water, cover, and cook for another three hours on low heat so that it does not boil.
- When the soup is ready and the meat is tender, season to taste, then remove the vegetables and meat and strain the broth to obtain a clear soup.
- Serve the soup with vegetables and meat, or with noodles.
I’m a passionate hunter and a fan of wild game cooking, sharing my experiences in the woods and my respect for nature through recipes and hunting stories. My goal is to inspire you to discover sustainable hunting and real, pure flavours.