The first ones are raised as broiler chickens and planted in the wild, sometimes several months, and sometimes even a few hours before hunting. The second are born in the wilderness.
They are also sometimes hunted. The first ones are fairly easy to buy in the Provençal markets and meat shops, the second ones are practically not on sale, they can only be hunted. The meat of wild pheasants is darker and denser than those grown in captivity, the roast of it is harder and more fragrant.
But the soup turns out well from both Pheasants and pheasants. We love them very much and are happy to get this beautiful bird when the opportunity arises.
We will not bore you with instructions on how to patrit (pluck) the pheasant – usualy, they are sold in ready-to-use form.
- One of the plucked and washed pheasants is placed in a saucepan with two liters of cold water, peeled onion, bay leaf and black peppercorn.
- Bring to a boil, reduce the heat and boil on low heat for 15 minutes, add three carrots cut into large pieces (three pieces from one) and two kohlrabies also cut into large pieces, cook for 10 minutes, add noodles, salt, and finely chopped parsley. Cook another 10 minutes.
- We let the soup stand for 10-15 minutes without heat on the stove and it is ready.
- Divide the pheasant into 6-7 pieces and serve them along with the soup.
This soup goes well with seasoned white Burgundy or Bandol wines.
