About this recipe:Make this winter pheasant soup with very little fuss using this great slow cooker recipe. Combine everything in the slow cooker and hey presto, 6 hours later it is ready!
1 whole pheasant, jointed
2 large onions, chopped
4 carrots, peeled and sliced
1 leek, sliced
2 sticks celery, sliced
1 bouquet garni
salt and pepper, to taste
2 cloves garlic, chopped
1 bottle white wine
1.2L vegetable stock
chopped spring onions, to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:6hr › Ready in:6hr15min
Preheat the slow cooker to the High setting. Combine all of the ingredients in the slow cooker and cook for 5 to 6 hours on High, until the pheasant meat is no longer pink in the centre.
Remove the pheasant from the slow cooker and shred the meat, discard the bones. Pick out any meat from the cooker that may have fallen off the bone and shred this also. Strain the liquid in the slow cooker into a clean pan and add the shredded pheasant meat. Discard everything caught in the sieve. Return the liquid and pheasant meat to a simmer then pour into warmed bowls, garnish with spring onions and season again if desired. Serve hot.