Royal Game Soup
For a hearty and satisfying dish that truly celebrates the flavors of wild game, look no further than this Royal Game Soup recipe. Rich and robust, this soup is a labor of love that begins with a homemade stock made from pheasant or grouse carcasses, venison bones, and fragrant seasonings. The resulting stock serves as the flavorful base for the soup, which is then simmered with an array of vegetables, bacon, and an assortment of game meats. With a touch of port added just before serving, this soup is a luxurious treat that will warm you from the inside out.
— Constant Cookbook
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
Instructions
- STOCK: 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.
- After 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.
- Remove 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.
- SOUP: 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.
- 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.
Yield
Serves 8
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