Pheasant and Barley Broth
A big, warming broth made from a whole pheasant, pearl barley and winter vegetables, with shreds of tender meat.
- Time1 hr 45
- LevelEasy
- Costabout £1.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 72kcal
- 10.5gcarbs
- 5.7gof which sugars
- 2.6gfat
- 0.7gsaturates
- 2.1gprotein
- 3.4gfibre
- 0.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the pheasant, the whole carrot, whole celery stick, halved onion, bay and half the thyme in a large pan. Cover with the cold water and bring slowly to the boil, skimming off any scum.
- 2
Simmer gently for 1 hour, until the pheasant is cooked and the legs wobble loose.
60 min - 3
Lift the pheasant onto a board. Strain the stock into a bowl and throw away the cooked vegetables and herbs. When the bird is cool enough, pull the meat off the bones and shred it.
- 4
Heat the oil in the cleaned pan and cook the diced onion, carrot, celery and leek for 6 minutes. Add the barley and the stock.
6 min - 5
Simmer for 35 minutes, until the barley is soft and the broth is slightly thick.
35 min - 6
Stir in the pheasant meat and the remaining thyme leaves and heat through for 3 minutes. Season well, scatter with parsley and serve with crusty bread.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
