2 pheasant carcases
1.2 litres (2 pints) water
2 carrots, sliced
2 sticks celery, chopped
1 clove garlic, crushed
Bouquet garni
50g (2oz) pearl barley
Left-over cooked pheasant meat, diced
Salt and black pepper
Chives, chopped


Place the carcases in a large saucepan. Add the water and all the ingredients except the diced meat. Bring it to the boil and simmer gently for two hours. Remove the carcases and strip off any remaining meat, putting it back in the pan with the diced meat. Discard the bouquet garni. Adjust the seasoning if necessary and heat through for five minutes. Garnish with chopped chives.