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The GBK CookbookApplied Ability AwardsThe British Food TrustOther |
RecipesHighland Game Soup
Ingredients
Serves: 6-8
25 Gram Butter (1 oz) 2 Rashers Lean bacon, chopped 900 Gram Game bones, approximately (2 lb) 1 Large Onion, chopped 2-3 Carrots, sliced 2 Sticks Celery, chopped 2 Leeks, chopped 1 Small Parsnip, chopped 2.4 Litres Game or Chicken stock (4 pints) Bouquet of fresh herbs Salt 12 Black peppercorns 4 Cloves 450 Gram Left-over meat, shredded (1 lb) Dash Port Method
Melt the butter in a large saucepan and fry the bacon. Add the bones and fry gently.
Add the onion, carrots, celery, leeks and parsnip and stir and shake the pot until the vegetables and bones are well browned. Pour on the stock and add the herbs and seasonings. Bring to the boil and simmer for 2 hours. Skim whenever necessary. Strain the soup and remove any pieces of meat from the bones. Skim off the fat and adjust the seasoning. Add left-over meat to the strained soup and simmer for a further 30 minutes, adding a generous dash of port in the last 5 minutes. Serve immediately.
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