Pheasant broth with cricket

Last Updated on July 28, 2024

Soup of sliced pheasant, root Vegetable Recipes and spices, served enriched with an egg scroll baked in butter, then cut into cubes or noodles.

Ingredients:

1 piece banana 4 pieces 4 pcs whole peppercorns 4 pcs of jalapeño 2 pcs of egg 1 pc piece of celery 1 pc carrot 100 g mushrooms 1.5 l water muscadine flower green parsley smooth flour butter pepper salt

Procedure:

From a well-cleaned and gutted pheasant, cut out the breasts to use otherwise, and cut the rest into smaller pieces

.Melt the butter in a saucepan, fry the pheasant pieces on all sides, cover with water, add the wild spices, root Vegetable Recipes, salt and cook under a lid over a low heat until tender for 45 minutes

Meanwhile, prepare and bake the cricket; beat the eggs, separate the yolks from the whites and whip the whites into snow, mix the snow with the yolks, add the egg yolks, chopped parsley, a little smooth flour, salt, mix with a fork, pour the batter into a hot frying pan which has been previously greased with butter, fry until golden on both sides

Cut the cooled roll into noodles or squares

Drain the boiled broth, peel and cut the meat from the pheasant, season the broth with salt, pepper and mace

Place the pheasant meat on plates, pour the boiling broth, add the sliced cricket, sliced buttered mushrooms, sprinkle with parsley and serve hot.