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Ingredientes
- 1 x Pheasant
- 1 c. Bacon
- 1/2 c. Diced carrots
- 1/2 c. Minced onion
- 1/2 c. Diced celery
- 1/2 c. Diced garlic
- 1 c. Flour
- Â Â Chicken stock
- 1/2 c. Chopped bacon
- 1/4 c. Extra virgin olive oil
- 1/4 c. Chopped garlic
- 1/2 c. Diced carrot
- 1/2 x Diced onion
- 1/2 c. Diced celery
- 1/2 c. Diced red pepper
- 1 c. Diced sweet potato
- 2 Tbsp. Minced cilantro
- Â Â Sliced pheasant meat
- 1 quart Pheasant stock
- Â Â Salt, cayenne, cardamom, cumin, coriander to taste
Direcciones
- Debone pheasant and reserve bones. Chop bones. To a sauce pan add in bacon and cook till brown. Add in carrots, onion, celery, garlic and cook mix. Add in flour. Stir till brown. Add in bones and sufficient chicken stock to cover mix. Cover, cook for 1 1/2 hrs. Strain and reserve.
- Soup:In a pot, add in bacon and oil and cook till brown. Add in all vegetables and brown. Add in cilantro, meat and stock and simmer till vegetables are cooked.
- Season with spices.
- Yield: 4 servings
