• Prep Time:
  • Cooking Time:
  • Serves: 1 servings

Pheasant Leg Broth

  • Recipe Submitted by on

Category: Seasonal

 Ingredients List

  • 1 oz Butter
  • 1 Onion
  • 2 Sticks celery
  • 2 Carrots
  • 2 Leeks
  • 2 Potatoes
  • 1/2 pt Red wine
  • 3 pt Brown chicken stock
  • 4 Pheasant legs
  • 2 Sprigs thyme
  • 1 Bay leaf
  • Salt and freshly ground
  • -black pepper
  • 8 Juniper berries; crushed


Cut pheasant legs in half at the knee joint to give 4 drumsticks and 4
thigh pieces. Season.

Heat butter in a large heavy based pan and fry the pheasant pieces to brown
them. Remove and keep on one side.

Prepare and chop the onion, celery, carrots, leeks and potatoes into large

Sweat vegetables in the buttery pan until the butter is absorbed. Add the
red wine and boil hard to drive off the alcohol, leaving the flavour.

Add stock, herbs, pheasant and aromatics. Bring to the boil. Reduce to
simmer and cook until pheasant is tender and vegetables cooked. The potato
will have disintegrated somewhat to lightly thicken the liquid.

Remove pheasant and take the meat off the bones. Return the meat to the
broth and discard the skin and bones.

Serve with a sprinkling of freshly chopped parsley.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?