Old World Pheasant Potage



8 to 10 servings



1 pheasant
1 orange, halved
Salt and pepper, to taste
2 slices meaty bacon
1 md. yellow onion, chopped
4 carrots, peeled and chopped
2 cloves garlic, minced
1 tsp. dried thyme or
1 tbsp. fresh thyme
2 qt. chicken stock (canned or
1 lb. lentils, soaked in water overnight, drained
1/2 cup heavy cream
1 cup chopped parsley


Heat oven to 350°F. Rub pheasant inside and out with orange halves. Sprinkle inside and out with salt & pepper. Roast in a roasting pan 45 minutes, basting occasionally with juices in bottom of pan.

Dice the bacon and saute in a large stock pot until crisp. Remove bacon and set aside. Add onion, carrots, garlic and thyme to drippings in pot. Saute until onion is soft, about 15 minutes, stirring occasionally. Pour in the stock and heat to a simmer.

Remove skin from the pheasant. Add whole pheasant and lentils to the stock pot. Simmer 1 hour. Remove pheasant from the pot and let it cool.

Stir the cream into the soup and season to taste with salt and pepper. Puree soup in batches, return to pot.

When pheasant is cool, remove meat from the bones. Break into bite-sized pieces; add to stock pot along with reserved bacon. (Can be prepared ahead up to this point.)

Heat soup slowly over low to medium heat. Stir in parsley. Serve.

Author's Comments

This recipe is long but not at all complicated. Pheasant can be ordered from D'ARTAGNAN. They offer specialty meats and poultry of superb quality. 1-800-DARTAGN. Chicken can be substituted but won't be as full-flavored.

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