Pheasant Soup with Fresh Peaches and Sherry Recipe

Name: Pheasant Soup with Fresh Peaches and Sherry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-1/2 lb.) pheasant; 1/4 cup Port wine; 1 carrot, finely diced; 1 onion, finely diced; 1 leek, finely diced; 1/4 cup clarified butter; 1/4 cup diced onion; 1/4 cup finely diced red pepper; 1 clove garlic, minced; 1 tbsp. tomato paste; 3 peaches, peeled, pitted and cut into eighths; 2 tbsp. marmalade; 1/2 tsp. thyme; 1/3 cup Sherry; 2 tbsp. beurre manie; 1/4 cup heavy cream; Salt and pepper; to taste

Servings: persons

1 (1-1/2 lb.) pheasant
1/4 cup Port wine
1 carrot, finely diced
1 onion, finely diced
1 leek, finely diced
1/4 cup clarified butter
1/4 cup diced onion
1/4 cup finely diced red pepper
1 clove garlic, minced
1 tbsp. tomato paste
3 peaches, peeled, pitted and cut into eighths
2 tbsp. marmalade
1/2 tsp. thyme
1/3 cup Sherry
2 tbsp. beurre manie
1/4 cup heavy cream
Salt and pepper; to taste

1
Roast the pheasant in a 400FF oven for 35 minutes.
2
Cool and debone, reserving the meat for the soup.
3
Stock: Deglaze the roasting pan by placing it on top of a burner over medium high heat.
4
Add the port and scrape up the bits.
5
Add the bones and deglazed liquid to a medium sized soup pot.
6
Add the carrot, onion, leek and 8 cups of water.
7
Bring to a boil, reduce the heat and simmer for 1-1/2 hours.
8
Strain.
9
Soup: Heat the butter in a small soup pot.
10
Add the onion, red pepper and garlic and saute for 2 minutes.
11
Add reserved pheasant meat, tomato paste, peaches, marmalade, thyme, sherry and stock.
12
Bring to a boil, reduce heat and simmer for 8 to 10 minutes.
13
In a small bowl whisk the beurre manie until smooth.
14
Slowly whisk in a cupful of soup and whisk back into soup 1 spoonful at a time.
15
Simmer for 5 minutes or until slightly thickened.
16
Whisk in cream and season with salt and pepper.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (1-1/2 lb.) pheasant, 1/4 cup Port wine, 1 carrot, finely diced, 1 onion, finely diced, and more.

Yes, Pheasant Soup with Fresh Peaches and Sherry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pheasant Soup with Fresh Peaches and Sherry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions