Game consomme with morels

Game consomme with morels

Consomme di selvaggina e spugnole

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
200g fresh morels
or 55g dried morels
1 small pheasant, cleaned
1 bouquet garni, (bay, parsley, thyme)
1 celery stalk, trimmed and finely chopped
1 shallot, finely sliced
1 carrot, finely chopped
salt
pepper
Chicken stock, to cover
or water, to cover
75ml port
50ml creme fraiche
1 tablespoon chives, finely chopped

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. Add the soaked dried morels or the fresh morels, and simmer for a further 30 minutes.
  3. Drain everything through a fine sieve, reserving the morels, and season the consommé to taste. Add the port and warm the consommé through. Add the crème fraîche and chives, and serve immediately with a portion of morels in each bowl.

Variation

  • “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.”
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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