Lentil Pheasant Soup

This hearty Lentil Pheasant Soup combines the rich, gamey flavor of pheasant with the earthy depth of dried lentils and a savory vegetable base. The broth is infused with fresh rosemary, allspice, and a splash of dry sherry, creating a complex and warming dish perfect for cooler evenings. The pheasant meat is slow-simmered until tender, then shredded back into the pot to meld with the soft lentils and diced carrots. It is a comforting, protein-rich meal that feels both rustic and refined. Ideal for a cozy family dinner or as a satisfying main course that requires minimal active cooking time, allowing the flavors to develop slowly on the stovetop. Serve with crusty bread to soak up the delicious broth.

Cooking Method: Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Advanced

Servings: 1

Calories: 150.8

Dietary: Gluten-free

Description

This hearty Lentil Pheasant Soup combines the rich, gamey flavor of pheasant with the earthy depth of dried lentils and a savory vegetable base. The broth is infused with fresh rosemary, allspice, and a splash of dry sherry, creating a complex and warming dish perfect for cooler evenings. The pheasant meat is slow-simmered until tender, then shredded back into the pot to meld with the soft lentils and diced carrots. It is a comforting, protein-rich meal that feels both rustic and refined. Ideal for a cozy family dinner or as a satisfying main course that requires minimal active cooking time, allowing the flavors to develop slowly on the stovetop. Serve with crusty bread to soak up the delicious broth.

Ingredients

2 tablespoons Olive oil
2 tablespoons Unsalted butter

Directions

1
Heat the olive oil and unsalted butter in a large soup pot over medium heat.
2
Add diced carrots, onions, celery, parsnip, and minced garlic to the pot.
3
Cover and cook the vegetables for 15 minutes, stirring once, until they begin to wilt and soften.
4
Pour in the chicken broth, crushed plum tomatoes, and rinsed dried lentils.
5
Add the pheasant legs and backbone to the pot.
6
Bring to a simmer, partially cover, and cook for 15 minutes.
7
Add the pheasant breasts to the pot and simmer for another 15 minutes until the meat is cooked through.
8
Remove the pheasant legs and breasts from the soup and set aside to cool slightly; leave the backbone in the pot.
9
Add chopped parsley, rosemary, ground allspice, black pepper, and salt to the soup.
10
Cover and simmer for an additional 20 minutes to allow the lentils to become tender and flavors to meld.
11
While the soup simmers, remove the skin from the pheasant meat and shred the meat into bite-sized pieces.
12
Remove the cover from the soup and stir in the shredded pheasant meat and dry sherry.
13
Garnish with the remaining fresh parsley and serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 150.8kcal

% Daily Value *
Total Fat 13.7g22%
Saturated Fat 4.9g25%
Cholesterol 16.1mg6%
Sodium 51.9mg3%
Total Carbohydrate 7.5g3%
Dietary Fiber 2.1g9%
Sugars 3.5g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe included ingredients not listed in the ingredient section (onions, celery, parsnip, garlic, broth, tomatoes, lentils, pheasant, herbs, spices, sherry). These were inferred from the directions and are necessary for this recipe. Ensure you have these items on hand.

If pheasant is unavailable, chicken legs and breasts can be used as a substitute, though the flavor profile will be milder.

For a richer broth, you can roast the pheasant bones and vegetables before adding the liquid.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The soup will thicken as the lentils absorb more liquid; add a splash of water or broth when reheating.

Keywords: lentil, pheasant, soup, italian, game, broth, rosemary, sherry, comfort food, winter, simmered, hearty

Read it online: https://www.chefs-mate.com/recipe/lentil-pheasant-soup/