Immediately after Christmas dinner, while I was still sipping my wine, I took care of the leftover pheasant. Since there was a carcass, there just had to be soup!
- remove meat from the carcass when the meal is over, refrigerate for later use
- break up the carcass as much as possible
- put in slow-cooker and flatten out as much as possible
- add water to barely cover
- add healthy pinch of salt
- set for 6 hours–in other words, until morning
- strain stock and put back in slow-cooker
- add any leftover truffled au jus
- add a generous handful of barley and generous handful of lentils
- taste for salt and seasonings; add a dash of soy sauce and nam pla
- add one pasilla chilli pepper, whole
- add generous dash of herbs de Provence and/orle any other seasonings you wish
- set slow-cooker for about 4 hours
- when lentils and barley are tender, refrigerate or use immediately.
- add pheasant meat to hot broth and reheat.
Now if you have leftover soup (from your first round of soup) and leftover cabbage and rutabaga from the side, and any remaining pheasant meat, add those and you have soup that’s a bit different for the final day of soup.
A son gôut!