Pheasant & Chestnut Soup


  • 1 onion, chopped
  • 1 carrot, chopped
  • Vegetable oil – for frying
  • 1tsp each ground cinnamon, cumin, nutmeg and coriander
  • 1 whole pheasant
  • 25g cooked, unsweetened chestnuts, peeled
  • 1.5l litres hot chicken stock
  • 1tbs lemon juice
  • 2tbs double cream
  • 2tbs chopped flat-leaf parsley
  • Salt



  • Fry the onion and carrot in a little oil in a large, heavy-based saucepan or casserole pot, then stir in the spices.
  • Add the pheasant and let it colour all over. Add the chestnuts and stock, bring to the boil, cover with a lid and allow to simmer very gently until completely cooked. This will take about 30 minutes.
  • Carefully lift out the bird, tipping it so that all the liquor in the central cavity returns to the pot rather than scalds your fingers.
  • When it is just cool enough to handle, cut away all the meat from the bird. Keep a little diced breast meat for the finished soup, but return the rest to the pot.
  • Blend the soup in a liquidiser, and if necessary, strain through a coarse sieve.
  • Add the lemon juice, cream and a little salt, then stir in the parsley and serve with the smarter-looking pheasant dice you kept aside.
Courtesy: S Hill