Game consommé with morels

Game consommé with morels

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

When morels are in season in springtime, there is still some feathered game – pheasant, grouse, partridge and pigeon – available. You can also use dried morels if it is not possible to find fresh ones, for example if you want to make this dish during the autumn game season.

Ingredients

Quantity Ingredient
200g fresh morels
or 55g dried morels
1 small pheasant, cleaned
1 bouquet garni
1 celery stick, finely chopped
1 shallot, finely sliced
1 carrot, finely chopped
Basic stock
or water
75ml port
50ml creme fraiche
1 tablespoon chives, finely chopped
salt, to taste
pepper, to taste

Method

  1. Clean the fresh morels carefully, or soak the dried morels in warm water for 20 minutes.
  2. Put the pheasant into a pan with the bouquet garni, celery, shallot, carrot and some salt and pepper. Cover the pheasant with stock (or water), put the lid on and simmer for 1 hour.
  3. Add the soaked dried morels or the fresh morels, and simmer for a further 30 minutes.
  4. Drain everything through a fine sieve, reserving the morels, and season the consommé to taste. Add the port and warm the consommé through.
  5. Add the crème fraîche and chives, and serve immediately with a portion of morels in each bowl.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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