Light pheasant broth with herbs

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

Using a large, sharp knife or poultry shears, roughly chop the pheasant carcass.
Place the carcass pieces into a large pan with the onion, garlic, thyme and peppercorns. Cover with cold water and bring to the boil, then reduce the heat and simmer for about 15 minutes, or until the broth is well flavoured.
Strain the broth through a sieve into a warm serving bowl. Pick off any meat from the bones, add to the broth, and discard the bones.
Season the broth with salt, to taste.
Garnish with the chopped parsley and serve.

2 garlic cloves, peeled

Â¼ onion, finely chopped

1 tbsp chopped fresh flatleaf parsley, to serve

1 sprig fresh thyme

few black peppercorns

salt, to taste

1 pheasant, carcass only

This link may stop to work if/when the BBC removes the recipes

This site is under development - You can use it, but some things are not completed and may not be quite right!