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Pheasant soup

Pheasant soup

The first and first time we clean the pheasant well and leave it in cold water to get the blood out of the meat. Then wash the meat well, put it in the pot, add water and bring to a boil over low heat. Let it boil.

Meanwhile, take the foam repeatedly with a spatula, then add the vegetables that I cleaned in the meantime. Onions (for one of the onions we leave the penultimate layer of peel, because it gives the soup a more beautiful color), the garlic clove and a few peppercorns. Season with salt and veggies, cover and simmer over low heat.

When the meat is cooked, strain the soup, then bring to the boil and add the cups (pasta), let it boil for 5 minutes, then add a glass of cold water. Cover and let the pasta increase in volume. Season with green parsley.

When serving, put a piece of brine in the plate and the pieces of boiled carrot. The soup is ready to be served.

Good appetite !


Pheasant soup

We also tested this soup, I admit that it is the first time I eat game meat prepared by me. We ate the soup only with noodles, removing the meat and preparing it with sauce.

burdulea maria elena (Chef de cuisine), April 30, 2010

I also ate pheasant, but I liked the steak.

stone flowers (Chef de cuisine), February 1, 2010

Dear joly-gina, I don't know what to answer you. I haven't seen a pheasant in the supermarket.

joly-gina (Chef de cuisine), January 31, 2010

super I heard that pheasant meat is good but I also find it in the supermarket?

valentina ionita (Chef de cuisine), January 31, 2010

Cely Snijec (Chef de cuisine), January 31, 2010

It looks great both alive and in soup. The pheasant meat is very tasty. I only ate the steak.


Soup / Levese on Pheasant with Gray Galuscute

Put the pheasant to boil in about 7 l of water with 1 tablespoon of salt. After it starts to boil, froth and let it simmer. Add the vegetables, carrots, parsley, celery, onion, garlic, then pepper and allspice and add more salt to taste if needed. Let it simmer until the meat on the breast is cooked. Remove the meat and vegetables from the soup and strain.

Separately we prepare the semolina dumplings in the following way: We take 1 egg and weigh it, let's say it has 70 gr, we weigh the required amount of semolina, this being in our case 105 gr semolina (if we want softer dumplings we put 10 gr more slightly gray, ie 95 gr). Put the water to boil in a pot in which we put a little delicacy or salt and let it boil. Meanwhile, beat the egg with a fork, season with salt, ground pepper and add the semolina weighed at once.

Mix everything until smooth and with a spoon that we moisten in boiling water, break the dumplings and put them in boiling water. Cover with a lid halfway and let it boil for about 7-8 minutes at low heat then return to the other side. Remove with a spatula and place in meat broth.


Noodle Poultry Soup Ingredients:

  • a few pieces suitable for soup from a rooster raised in the backyard of mothers-in-law back, wings, neck, legs (or pieces with chicken bone, or chicken, preferably grown in the yard) & # 8211 around 1 kg-1.5 kg
  • 1 large onion
  • 2-3 carrots (about 200-250 gr.)
  • parsley & # 8211 root, parsnip, celery (about 200-250 gr)
  • optionally, you can add 1 clove of garlic and in summer, a small bell pepper
  • greens, salt, pepper

Preparation of Poultry Soup with Noodles

Boiling meat and vegetables

1. The meat, well cleaned of any feather residues, possibly topped with a kitchen cake or on the stove flame and then well wiped with paper towels, is boiled in cold water with a tablespoon of salt. The water should be about a handful wide. As soon as it boils, reduce the heat to a minimum and remove the foam that forms on the surface 2-3 times. Especially if you use young vegetable spring soup for spring, it is good to add after foaming the soup. If the vegetables are from autumn, they can be added faster, immediately after the soup starts to boil.

2. The foam formed on the surface of the bird soup will be removed as many times as needed. There is nothing toxic in this foam, they are just coagulated meat proteins, a substance similar to egg white (albumin). It is sure to disturb the soup, giving it an unpleasant appearance, so it is good to remove it. After 3-4 foams, this foam will not form, it will disappear by itself.

3. Continue to boil the poultry soup, over low heat, almost without boiling, until the meat softens well. Likewise, the vegetables will be cooked. For a successful soup, the fire must be slow and the soup must not boil.

Strain the bird soup

4. When both the meat and vegetables are well cooked, strain the soup through a sieve placed on top of a clean pot. This step is very important, many meat or vegetable particles will remain in the sieve that could disturb the soup, otherwise.

Boiling noodles in soup

If you use homemade noodles, especially fresh ones, there is no need to boil them separately. They will not disturb the soup handcuffed in the slightest. The strained bird soup is put on the fire again. Season with salt to taste. When it boils, add it noodles (or dumplings) all at once (I used noodles from an egg, fresh, made right then, for noodle recipe in pictures but also the video version, click here.).

It is important, however, to add noodles only in the soup that will be consumed immediately. For example, if you have made 4 liters of soup and are going to serve 4 servings (about 1.4 liters), measure the right amount of soup to serve and add noodles or dumplings only in that, I measure which one hand of noodles / person. The rest of the soup is cooled and kept in the fridge, boiling and adding noodles and greens when we serve it and when it will be as good and with the same taste as when we took it from fire.

If you use noodles (noodles) to buy, they are boiled in salted water, separately, drained, clarified and then added to the soup.

Service

Poultry soup with noodles is served hot. You can add chopped greens to the pot, I prefer to sprinkle it on the plate. Put the lid on the pot and let it steam for only a few minutes. Put the soup in plates where you can add, as you prefer, boiled carrots, chopped green parsley and pepper.


Wednesday, January 2, 2013

Pheasant soup and some secrets for a perfect soup


On the first day of Christmas, Mioara planned and cooked a wonderful pheasant soup.
This wild bird has a strong flesh, which is not very suitable for any other way of cooking. But the soup is a delicacy. It has a special flavor, difficult to define, caresses the taste buds, and whoever tried it, will certainly want to repeat the experience.
On Christmas Sunday, Mioara asked to take over the scepter in the kitchen. And she also had the idea for this post. The argument: & # 8220I'm sure many young housewives will be happy to learn how to make a good soup & # 8221. In fact, our instructions can also be applied to other clear soups, chicken, goose or beef.

I had:
Two pheasants
And at least 2 kg of vegetables
That is:
Onions (1-2)
Carrots - mostly
Parsley root (2-3)
Celery (a piece of 300 g)
A gulie
Salt
Peppercorns

Mioara washed the birds well, cleaned the vegetables, chose a suitable pot, about 5 l, filled about & # 190, so that the vegetables could take place, and first boiled the pheasants in cold water. It is important to be in cold water, so the heating occurs gradually and the meat will remain tender. If the water is hot, the proteins in the surface layer will coagulate and the meat will not "penetrate". At this stage, a foam is formed by boiling the meat, which must be carefully removed. The moment must not be lost, it happens before the stew boils. Only after the soup stops frothing, add the chopped vegetables, salt, pepper and let the soup simmer for about two hours. We avoid the hot fire, which makes it cloudy.
What I got was a yellowish liqueur, wonderfully transparent. You can serve it (refined) as such, the so-called consommé, without additives. We chose the classic, noodle soup version (which we bought ready-made), and we did not regret this choice.


Wednesday, January 2, 2013

Pheasant soup and some secrets for a perfect soup


On the first day of Christmas, Mioara planned and cooked a wonderful pheasant soup.
This wild bird has a strong flesh, which is not very suitable for any other way of cooking. But the soup is a delicacy. It has a special flavor, difficult to define, caresses the taste buds, and whoever tried it, will certainly want to repeat the experience.
On Christmas Sunday, Mioara asked to take over the scepter in the kitchen. And she also had the idea for this post. The argument: & # 8220I am sure that many young housewives will be happy to learn how to make a good soup for them & # 8221. In fact, our instructions can also be applied to other clear soups, chicken, goose or beef.

I had:
Two pheasants
And at least 2 kg of vegetables
That is:
Onions (1-2)
Carrots - mostly
Parsley root (2-3)
Celery (a piece of 300 g)
A gulie
Salt
Peppercorns

Mioara washed the birds well, cleaned the vegetables, chose a suitable pot, about 5 l, filled about & # 190, so that the vegetables could take place, and first boiled the pheasants in cold water. It is important to be in cold water, so the heating occurs gradually and the meat will remain tender. If the water is hot, the proteins in the surface layer will coagulate and the meat will not "penetrate". At this stage, a foam is formed by boiling the meat, which must be carefully removed. The moment must not be lost, it happens before the stew boils. Only after the soup stops frothing, add the chopped vegetables, salt, pepper and let the soup simmer for about two hours. We avoid the hot fire, which makes it cloudy.
What I got was a yellowish liqueur, wonderfully transparent. You can serve it (refined) as such, the so-called consommé, without additives. We chose the classic, noodle soup version (which we bought ready-made), and we did not regret this choice.


Pheasant soup with wild rice

If you have fried a pair of pheasants - usually a hen and a rooster - then it is very simple to use the carcasses to prepare this delicious and nutritious soup. Containing rice, tender mushrooms and aromatic herbs, it is perfect before a light main course. ADVANTAGES: Unlike white rice, brown rice also contains the germ and bran of rice grains and, as a result, provides more fiber and higher amounts of B vitamins. Mushrooms contain vitamins B2, niacin and pantothenic acid, such as potassium and copper. Wild rice is not really rice, but the seeds of an aquatic, wild plant from North America. Like rice, it does not contain gluten. However, it contains useful amounts of B vitamins, especially niacin, and fiber. TIPS: For a pheasant soup with lentils, add 1 tablespoon of juniper berries, crushed, along with the wine, when preparing the pheasant broth. After boiling the strained broth, to reduce to 1.2 liters, add 55 g of green lentils and cook for 30 minutes, until the lentils are tender. Then add 12 boiled or vacuum-packed chestnuts, chopped, and 1 sliced ​​leek. Cover the pot and cook for 10 minutes, until the leeks are tender. Garnish with celery leaves. Unlike other nuts, chestnuts are high in complex carbohydrates and low in fat. Using poultry carcasses in the preparation of broth is a good way to get the taste and nutrients left in the bones. If you do not have time to turn the broth into soup immediately, boil the broth to reduce (as in step 3) and then freeze it. Use it as a base for sauces and other soups, whenever you want.

Enjoy gluten-free dishes

When shopping, be sure to choose gluten-free products.


Soup / Levese on Pheasant with Gray Galuscute

Put the pheasant to boil in about 7 l of water with 1 tablespoon of salt. After it starts to boil, froth and let it simmer. Add the vegetables, carrots, parsley, celery, onion, garlic, then pepper and allspice and add more salt to taste if needed. Let it simmer until the meat on the breast is cooked. Remove the meat and vegetables from the soup and strain.

Separately, we prepare the semolina dumplings in the following way: We take 1 egg and weigh it, let's say it has 70 gr, we also weigh the required amount of semolina, this being in our case 105 gr semolina (if we want softer dumplings we put 10 gr more slightly gray, ie 95 gr). Put the water to boil in a pot in which we put a little delicacy or salt and let it boil. Meanwhile, beat the egg with a fork, season with salt, ground pepper and add the semolina weighed at once.

Mix everything until smooth and with a spoon that we moisten in boiling water, break the dumplings and put them in boiling water. Cover with a lid halfway and let it boil for about 7-8 minutes at low heat then return to the other side. Remove with a spatula and place in meat broth.


How to make a pheasant in the oven

In the kitchen blender will make a mixture of: butter melted at room temperature, green parsley, peeled garlic cloves, a pinch of salt and pepper to taste, mixing 2-3 seconds until a homogeneous paste is obtained.

With homogeneous paste obtained and transferred to a bowl, massage well pheasant which will be left whole (split only on the chest or pressed to the chest until the bones stretch), and breaded with pieces of bacon from place to place.

a tray square with high walls (30/30 cm) they will sit down the vegetables cleaned and washed then sit on top pheasant together with 500 ml white wine, then put the tray in the preheated oven at 160 degrees for about 90 minutes (sprinkling from time to time with the sauce formed).

When ready to roast, pheasant it will be taken out on a plate and portioned in each one in plates, adding how many 2-3 tablespoons of the sauce from the pan.

Tricks and ideas

pheasant can be baked with mushrooms fresh or on quality cabbage gen & # 8221 rate on cabbage & # 8222.


How to make bacon braid to cover the pheasant steak?

I had a nice piece of white bacon brought from Parma (Italy). It is matured but not smoked. Italian bacon is salted and seasoned with many aromatic herbs: rosemary, juniper, etc. You can use a lightly smoked bacon.

I used only the fatty part from which I cut about 4-5 thin slices. I then cut them into strips 1 cm wide and as long as possible. I needed approx. 12 such rails (strips).

I worked on a shredder and wove the slices of bacon. I adjusted the edges to get a rectangle & # 8211 bacon mat. Do you remember the game "Let's weave beautifully"? I explained the technique in detail here, in the minced meat roll wrapped in bacon.

The dimensions of the "vest" of woven bacon must correspond to those of the pheasant's chest.


Video: Φάσσες κρασάτες Συνταγή για Κυνήγια (December 2021).