Highland Game Soup
2.4 litres (4 pints) Game or Chicken Stock
900g (2lb) Game Bones or Carcasses
450g (1lb) Left-over Meat, shredded
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
12 Black Peppercorns
4 Cloves
Port
Salt
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 vegetables and are well browned.
Add 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.
Stir in a glass of port a few minutes before serving.
Serve immediately.
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