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🍽️ Clear Fasan Consomme with Mushroom Toppings

532 kcal · 30 min · 4 servings

Ingredients

• 1 (older) pheasant
• 2 egg whites
• 100 g porcini mushrooms
• 1 tbsp oil
• 1 sprig thyme
• 1 sprig rosemary
• 3 crushed juniper berries
• salt
• pepper
• 1 tbsp sherry
• 1 nice small porcini mushrooms (for garnish)
• 4 slices toast bread
• 300 g porcini mushrooms
• 1 tbsp butter
• salt
• pepper
• 1 tbsp parsley (chopped)

Instructions

1. 1. Wash the pheasant thoroughly and pat it dry with kitchen paper.
2. 2. Cut the meat from the breast and legs off the bone and chop it finely.
3. 3. Mix the chopped meat thoroughly with the egg whites.
4. 4. Chop the pheasant carcass (skeleton) into 4 to 6 pieces.
5. 5. Wipe the porcini mushrooms with kitchen paper and chop them finely.
6. 6. Heat the oil in a large pot.
7. 7. Fry the carcass pieces over high heat for about 15 minutes.
8. 8. Add the chopped porcini mushrooms, the sprig of thyme and rosemary, and the crushed juniper berries to the pot.
9. 9. Add the meat and egg white mixture and 1.5 liters of cold water.
10. 10. Let the broth simmer gently without a lid over low heat for about 1 1/2 hours.
11. 11. Strain the broth through a cloth into a clean pot.
12. 12. Season the hot broth with sherry, salt, and pepper.
13. 13. Clean the mushrooms for the toppings and chop them.
14. 14. Fry the mushroom pieces briefly in hot butter while stirring.
15. 15. Season the mushrooms with salt and pepper and sprinkle with parsley.
16. 16. Toast the bread slices until crisp.
17. 17. Top the toast slices with the mushrooms.
18. 18. Serve the consomme with a thin slice of mushroom and one topped toast.

Nutrition per serving

• kcal: 532
• Protein: 70 g · Fett/Fat: 23 g · Carbs: 11 g