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.