Lentil Soup with Pheasant After Simone Schmitt

Soak the lentils in cold water for one night.

Put the pheasant in a saucepan, cover with water, bring to a boil, skim. Clean vegetables, rinse and add to the pheasant form with the spices. Cook slowly for about 40 to 50 minutes. Take out the pheasant, remove the meat from the bones, cut into pieces and pour the clear soup through a sieve.

For the soup, melt the lard and sauté the bacon and vegetable cubes in it until colorless. Add the soaked lentils and sauté. Brown the paradeis pulp, extinguish with red wine, make and fill up with pheasant broth. Quarter the dried plums, add and cook for 35 minutes.

Season the soup with sherry, balsamic vinegar, Dijon pepper, mustard, salt, sugar and freshly grated nutmeg.

Heat the pheasant meat in the soup. Rinse and dry the chives, cut into fine rolls and garnish the soup with them.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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