Recipe: Spicy and filling pheasant soup

This soup gives' warmth in the body after a cold day in the woods.


- 8 pheasant breasts
- 2 leeks
- 5 carrots
- 1/2 celery in small cubes
- 2 liters of broth
- Chilli
- Salt/Pepper
- Cumin
- 2 cloves garlic
- Olive oil
- Parsley, finely chopped
- Kale, finely chopped
- Coarse bread

Here's how you do it:

Boil the pheasant breasts in lightly salted water for 45 min. Meanwhile, cut leeks into slices and onion, celery, carrots into small cubes. Finely chop the garlic.

Take the pheasant breasts out from the water and let them cool down a bit before dividing them into smaller pieces with your fingers.

Leeks, celery, carrots, chili and garlic are lightly sautéed in olive oil, add salt/pepper, cumin and simmer for a few minutes. Add the broth and bring to the boil and simmer under the lid for 30 min. Add the pheasant meat and kale and simmer for 10 minutes.

Serve the soup piping hot with finely chopped parsley on top, coarse garlic bread and a glass of Chablis.

Good luck and have a tasty meal!

Text and photo: René Jantzen

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