Hot Pheasant Souffle

Delicious light concoction of eggs and minced pheasant (Serves 4, hot)


2-6 oz cooked pheasant
1¼ oz butter
1 oz flour
½ pint milk seasoned with onion, peppercorns, mace, parsley and bay leaf
a large pinch of onion powder
1 level tablespoon mixed herbs
a pinch of mace (or nutmeg)
3 eggs

Pre-heat oven to 325°F


1. Melt butter, sift in flour and blend smoothly; heat for a minute or two, then add seasoned milk. Blend thoroughly and bring to the boil, stirring constantly. When boiling cook for 1 minute, then remove from heat and allow to cool.

2. Chop or mince pheasant meat. Add to sauce, with onion powder and mixed herbs. Season highly, adding mace on nutmeg. Stir in beaten egg yolks. Allow mixture to get quite cook.

3. 35-40 minutes before you expect to eat souffle beat up egg, whites with a pinch of salt. When very stiff fold in 1 tablespoon thoroughly, and then fold in remainder quickly, and lightly. Put into a 7 inch souffle dish and bake for 35-40 minutes until well risen. Serve at one.

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