Game Bird Soup
To accompany: Hearty Red Wine
(Serves 4-6)
This soup uses previously roasted game birds where the breasts have been removed for other dishes. These birds can be frozen until required. Game birds which can be used include: grouse, partridge, pheasant, quail. Do not use wild duck. The stronger flavour of this bird can overpower the other game. Wild duck should be used with game such as boar, hare or venison.
The stock for the soup is better prepared the day before required
Ingredients:
- game birds, roasted, (equivalent to 3 grouse)
- onion, 1, chopped roughly
- carrot, 1, chopped roughly
- celery stick, 2, chopped roughly
- bay leaf, 1
- herbs, bunch (rosemary, sage, thyme)
- juniper berries, 8
- mace blade, 1
- peppercorns, 15
- red wine
Note: If a hearty soup is required, small herb dumplings will need to be prepared prior to the final cooking of the soup.
Method:
- Place the game birds in a large pan.
- Add other ingredients except the red wine.
- Add water to just above the level of the birds. Cover pan and bring to the boil.
- Simmer for 2 hours.
- Strain.
- Place liquid in fridge when it has cooled. Leave overnight.
- Remove meat from birds. If hearty soup is required, place cooled meat in fridge otherwise use meat in another dish.
If a light soup is required, follow Method A.
If a hearty soup is required, follow Method B.
Method A: Light Soup
- Skim any fat from the top of the liquid.
- Clarify with egg white if required.
- Add ½ glass of red wine.
- Bring to the boil and simmer for 5 minutes.
- Adjust seasoning as required and serve.
Method B: Hearty Soup
- Skim any fat from the top of the liquid.
- Clarify with egg white if required.
- Add 1 large glass of red wine.
- Add shredded meat previously removed from the game birds.
- Bring to the boil, add small herb dumplings and simmer gently (with the lid on) for approximately 15 minutes until the dumplings are cooked.