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Royal Game Soup


Royal Game Soup Recipe

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
Directions:
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