Pheasant Soup

Ingredients

1 Pheasant  

1 Tablespoon butter

1 Shallot chopped small

1 Stick celery cut small

1 Carrot cut small

2 Tablespoon flour

800ml Veg stock  

1/2 Teaspoon dried thyme

1 Bay leaf

1 Teaspoon dried parsley

Pinch of mace

1 Clove

Salt and pepper to taste

Take the pheasant and cut into 4 and remove the skin and put to one side. Now take a saucepan with the butter when the butter has just melted add the shallot and celery and cook until soft then add the carrot and cook for 5mins longer, now add the flour and mix well then add the veg stock slowly stirring all the time while adding, then add the pheasant and the rest of the ingredients and bring to a boil then turn down low and simmer for two hours. After two hour remove the pheasant and bay leaf take the pheasant and keep one breast whole and removing the meat from the rest of the pheasant, place the one breast to one side and put the rest of the meat into a liquidiser with half of the soup and liquidise smooth and return to the saucepan with the rest of the soup, now break up the whole breast and add this to the saucepan and make hot and serve.