Royal Game Soup
- Preparation and cooking time
- Total time
- Plus 5 minutes preparation of vegetables etc.
- A challenge
- Serves 8
Ingredients
FOR THE STOCK
- 1 lb Pheasant or grouse carcasses
- 1 lb Venison bones
- Water.
- Seasoning of salt and pepper.
- Two chopped carrots.
- 2 chopped onions
- 1 celery stick, roughly chopped.
- 2 bay leaves
- 12 black peppercorns, roughly ground
- 1 small bunch of parsley stalks and celery leaves, chopped
- pinch of salt
FOR THE ROYAL GAME SOUP
- 2.4 litres (4 pints) stock (from above)
- 900g (2lb) Game Bones or Carcasses (hare, rabbit, pheasant, partridge, grouse, venison)
- 450g (1lb) Left-over Meat, shredded (pheasant, grouse, venison)
- 2-3 Carrots, sliced
- 2 Leeks, chopped
- 2 Rashers Bacon, chopped
- 25g (1oz) Butter
- 2 Sticks Celery, chopped
- 1 Large Onion, chopped
- 1 Small Parsnip, chopped
- Bouquet of Fresh Herbs (Basil, Parsley, Thyme, Bay leaves, Rosemary and Tarragon)
- 12 Black Peppercorns
- 4 Cloves finely chopped
- 1 glass Port
- Salt to taste
Method
- STEP 1STOCK: Place bones in a large saucepan and cover with water. Season, bring to the boil and simmer. During this time skim off the fatty scum and discard.
- STEP 2After about three hours add the chopped vegetables and simmer for another two hours. Still keep skimming off the fat that rises to the surface of the pan.
- STEP 3Remove from the heat and sieve the liquid into a new pan. Throw out the bones and vegetables. Please don't be tempted to keep the vegetables for future soup, it will be tasteless because all the goodness is now in your soup stock. This stock may be made in advance and frozen.
- STEP 4SOUP: Melt the butter in a large saucepan and fry the bacon. Add the bones (or carcasses) and fry gently. Add the carrots, leeks, celery, onion and parsnip. Stir well and cook until the bones and vegetables are well browned.
- STEP 5Add the stock, herbs and seasonings. Bring to the boil, simmer for 2 hours, skimming as required. Strain the soup, removing any meat from the bones. Add the left-over meat (grouse, partridge, pheasant, hare, rabbit or venison). Simmer for 30 minutes.
- STEP 6Stir in a glass of port a few minutes before serving. Serve immediately.
