Cold Game Soufflé

If the idea of serving a soufflé scares you, don’t worry – this light pheasant soufflé is cold, and is set in the fridge with the help of a little gelatine.


  • 8-12 oz cold cooked pheasant

  • 1 sachet gelatine

  • Quarter of a tin Campbells condensed consommé

  • Tablespoon sherry

  • 145mls / 5 fl oz good quality mayonnaise

  • 145ml / 5 fl oz whipped cream

  • 1 tbsp Harveys sauce

  • 3 eggs, separated


  1. Chop the pheasant very finely or whizz it in a food processor

  2. Next dissolve the gelatine in the consommé.

  3. In a bowl, mix the chopped meat with the mayonnaise and add the consommé/gelatine mix, Harvey’s Sauce, sherry and egg yolks to this, until it is well combined.

  4. Finally add the whipped cream and fold in beaten egg whites.

  5. Spoon the mixture into a soufflé dish and place it in a fridge to set for 4-6 hours or overnight until set.

  6. Turn it out onto a pretty serving plate and decorate with cucumber and watercress. Serve it cold with a crisp salad as a starter or warm new potatoes and salad as a light main course.

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