Jul 09 2026
Restaurants›Canoe›Game Bird Consommé Recipe

Game Bird Consommé Recipe

Inspired by Canoe
Time3h
Serves4

pheasant mousse, wood ear mushrooms + toasted barley

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Ingredients

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Consommé Base

Pheasant Mousse

Wood Ear Mushrooms

Toasted Barley

Method

Prepare the Consommé

  1. 1

    Make the Broth

    In a large pot, combine pheasant bones, chopped carrot, celery, onion, crushed garlic, thyme, bay leaves, water, salt, and peppercorns. Bring to a boil, then reduce to a simmer. Cook for 2-3 hours, skimming off any foam that rises to the top.

  2. 2

    Strain the Broth

    Strain the broth through a fine-mesh sieve or cheesecloth to remove solids. Return the clear liquid to the pot and keep warm.

Prepare the Pheasant Mousse

  1. 3

    Blend the Mousse

    In a food processor, combine diced pheasant breast, heavy cream, egg whites, salt, and white pepper. Blend until smooth.

  2. 4

    Chill the Mousse

    Transfer the mousse mixture to a bowl and refrigerate for at least 30 minutes to firm up.

Prepare the Wood Ear Mushrooms

  1. 5

    Rehydrate the Mushrooms

    Soak dried wood ear mushrooms in hot water for 20 minutes. Drain and slice thinly.

Prepare the Toasted Barley

  1. 6

    Toast the Barley

    In a dry skillet, toast the barley over medium heat until golden brown, about 5-7 minutes. Then, add water and salt. Bring to a boil, then reduce heat and simmer until barley is tender, about 30-40 minutes.

Assemble the Dish

  1. 7

    Serve

    In a bowl, ladle warm consommé, add slices of wood ear mushrooms, a spoonful of toasted barley, and a dollop of pheasant mousse on top. Serve immediately.

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