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)
- 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.
- 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.
- Strain, taste and adjust seasoning with salt, pepper, lemon juice and zest.
- Half fill a small pan with water, bring to simmer and add the white wine vinegar.
- 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.
- Whilst the eggs are cooking, heat a griddle pan, spread butter on both sides of the bread and toast on the griddle.
- 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.