Westumer pheasant soup

Ingredients for 8 servings:

• 2 pheasant(s), ready to cook
• Salt
• 1 piece(s) celeriac
• 4 large carrots
• 2 onions
• 1 stalk(s) leek
• 6 juniper berries
• 10 black peppercorns
• 3 bay leaves
• 1 bunch of parsley
• 1 head of cauliflower
• 17 g soup vegetables, freeze-dried
• ½ jar chicken broth
• ½ jar beef broth
• 400 g egg(s) (egg custard)
• 40 dumplings (marrow dumplings)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 20 minutes; Total time approx. 3 hours 50 minutes

Boil the whole pheasant uncovered in approximately 5 liters of salted water for 1/2 hour, skimming off any foam that forms with a spoon. Meanwhile, clean, wash, and chop half of the cauliflower, carrots, and celery. Peel the onions and slice them into rings along with the leek. Add the prepared vegetables to the pheasant along with the freeze-dried soup vegetables, bay leaves, peppercorns, and juniper berries and simmer over medium heat for 2 1/2 hours. Add the evaporated water occasionally. Remove the meat from the pot, remove it from the bone, and cut into bite-sized pieces (breast fillets are best). Strain the soup and return it to a boil without any garnish. Add the beef and chicken stock and season to taste, adding a little more water if necessary. Clean and wash the other half of the cauliflower and cut it into fine florets. Then add it to the broth along with the chopped meat. After 10 minutes of cooking, add the marrow dumplings and egg custard and cook for another 10 minutes. Sprinkle the soup with chopped parsley and serve.