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Lentil Pheasant Soup
SIDE DISH
2 tablespoons olive oil
2 tablespoons butter, unsalted
3 each carrots diced
3 each celery stalks diced
1 medium parsnip peeled
3 cloves garlic minced
4 cups chicken broth
3 cups tomatoes crushed
1 cup lentils dried
2 pound pheasant
6 tablespoons italian parsley
1 tablespoon rosemary leaves chopped
1 teaspoon rosemary leaves dried
1/4 teaspoon allspice, ground
3/4 cup sherry, dry
► Heat oil and butter in a soup pot.
► Add carrots, onion, celery, parsnip and garlic.
► Cook, covered, over medium heat for 15 minutes to wilt vegetables. Stir once.
► Add broth, tomatoes, lentils, pheasant legs and backbone. Simmer, partially covered, for 15 minutes.
► Add pheasant breasts and simmer another 15 minutes.
► Remove legs and breasts; reserve. Leave backbone in.
► Add 4 tablespoons parsley, rosemary, allspice, pepper and salt. Stir and simmer, covered, another 20 minutes.
► While soup simmers, remove skin from pheasant and shred meat.
► Remove cover from soup, add shredded pheasant, sherry and remaining parsley. Serve immediately.
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