Give your game a Middle Eastern twist with Philippa Davis' Lebanese pheasant broth. Have a go with this season's birds and use the leftover pheasant for supper


This Lebanese pheasant broth is warming but not too filling, making it a perfect mid-morning snack as the temperatures drop. It will also leave enough of the bird to make a tasty supper for the whole family.

For inspiration on what to do with your pheasant after the broth has been made, read our top 10 best pheasant recipes. For a soup that only requires leftovers, take a look at our beetroot, crème frâiche and buttered apple soup recipe.


This Lebanese pheasant broth is great for elevenses as it’s nourishing enough to battle the morning chill but not too filling.

Serves 8

  • 200g (7oz) ginger
  • 60g (2oz) coriander
  • 2 “oven ready” whole pheasants
  • 1 tbs black peppercorns
  • 2 tbs cardamom, lightly crushed
  • 2 white onions, peeled and roughly chopped
  • 8 tbs peas
  • 4 spring onions, finely chopped
  • 3 tbs finely chopped mint

Roughly chop 150g (5oz) of the ginger and half the coriander. Place in a large pot with the pheasants, peppercorns, cardamom and white onions. Cover with cold water and bring to a boil. Simmer for two hours, occasionally skimming impurities and foam from the top. Strain the liquid through a fine sieve (keeping the pheasants to one side) and put back in the pot.

Simmer the liquid till you have a tasty broth; you should end up with about 2 litres (31⁄2 pints). Season with salt and pepper.

When the pheasants are cool enough to handle skin and shred about 500g (approx 1lb) of the meat into bite-sized chunks. You can save the rest for a game curry.

To serve, peel and finely chop the rest of the ginger and coriander. Mix with the peas, spring onions, mint and shredded meat. Put a couple of spoonfuls in each cup/bowl and pour the hot Lebanese pheasant broth on top. If you want to take this on to the hill, you can carry the liquid in a flask and box up the veg/herbs/meat and assemble as you serve.