Pheasant Soup with Fresh Peaches and Sherry

• 1 (1-1/2 lb.) pheasant
• 1/4 cup Port wine
• 1 carrot, finely diced
• 1 onion, finely diced
• 1 leek, finely diced
• 1/4 cup clarified butter
• 1/4 cup diced onion
• 1/4 cup finely diced red pepper
• 1 clove garlic, minced
• 1 tbsp. tomato paste
• 3 peaches, peeled, pitted and cut into eighths
• 2 tbsp. marmalade
• 1/2 tsp. thyme
• 1/3 cup Sherry
• 2 tbsp. beurre manie
• 1/4 cup heavy cream
• Salt and pepper; to taste

1. Roast the pheasant in a 400FF oven for 35 minutes.
2. Cool and debone, reserving the meat for the soup.
3. Stock: Deglaze the roasting pan by placing it on top of a burner over medium high heat.
4. Add the port and scrape up the bits.
5. Add the bones and deglazed liquid to a medium sized soup pot.
6. Add the carrot, onion, leek and 8 cups of water.
7. Bring to a boil, reduce the heat and simmer for 1-1/2 hours.
8. Strain.
9. Soup: Heat the butter in a small soup pot.
10. Add the onion, red pepper and garlic and saute for 2 minutes.
11. Add reserved pheasant meat, tomato paste, peaches, marmalade, thyme, sherry and stock.
12. Bring to a boil, reduce heat and simmer for 8 to 10 minutes.
13. In a small bowl whisk the beurre manie until smooth.
14. Slowly whisk in a cupful of soup and whisk back into soup 1 spoonful at a time.
15. Simmer for 5 minutes or until slightly thickened.
16. Whisk in cream and season with salt and pepper.

pheasant, wine, carrot, onion, clarified butter, onion, red pepper, clove garlic, tomato paste, peaches, marmalade, thyme, sherry, beurre manie, heavy cream, salt

Taken from www.foodgeeks.com/recipes/16783 (may not work)