Pheasant & Lemon Broth with Egg & Parmesan

This delicious recipe from Wild and Game is perfect as a quick and tasty light lunch or snack if you pre-prepare the pheasant stock.


  • Pheasant stock – made with 1-2 pheasant carcasses
  • 1 onion
  • 2 sticks of celery
  • 1 carrot
  • 1 bay leaf
  • Clove of garlic
  • Few sprigs of thyme
  • 1 lemon – juice and zest
  • 500ml of pheasant stock (for the soup)
  • 2 slices of sourdough bread
  • 25g of butter
  • 2 eggs
  • 1tbsp of white wine vinegar
  • Parmesan (freshly grated)


  1. To make the stock, break up the pheasant carcass, place in a baking tray and roast for 15 minutes at 200C/180C fan or gas mark 6.
  2. Transfer to a pan and add the chopped unpeeled onion, celery, carrot, garlic, bay leaf and thyme. Add a pinch of salt, 1.5 litres of water and simmer uncovered for 1 hour.
  3. Strain, taste and adjust seasoning with salt, pepper, lemon juice and zest.
  4. Half fill a small pan with water, bring to simmer and add the white wine vinegar.
  5. Crack one egg at time into a tea cup and slip into the simmering water. Cook for 2-3 minutes until just set. Use a slotted spoon to lift the eggs out of pan.
  6. Whilst the eggs are cooking, heat a griddle pan, spread butter on both sides of the bread and toast on the griddle.
  7. Place in shallow bowls, add the egg, dust with Parmesan and pour over the hot stock. Serve with extra Parmesan and black pepper to taste.