Game Soup

A rich, warming dish, Game Soup makes an excellent first course for a winter meal.

4-6

1 oz. butter

1 tablespoon vegetable oil

1 pheasant or partridge carcass, broken into several pieces

8 oz. cooked game meat, cut into small cubes

1 large onion, sliced

1 large carrot, scraped and sliced

1 small turnip, peeled and chopped

1 tablespoon flour

1| pints beef stock

2 oz. cooked ham, chopped bouquet garni, consisting of parsley sprigs,

1 thyme spray and

1 bay leaf tied together

1 teaspoon salt

1 teaspoon black pepper

5 fl. oz. Madeira

In a large, heavy saucepan, melt the butter with the oil over moderate heat. When the foam subsides, add the carcass, meat, onion, carrot and turnip and cook them, stirring occasionally, for 5 to 7 minutes, or until they are lightly browned.

Remove the pan from the heat, and, with a wooden spoon, stir in the flour. Gradually add the stock, stirring constantly until it is completely blended.

Return the pan to moderately high heat and, stirring frequently, bring the stock to the boil. Reduce the heat to low and add the ham, bouquet garni, salt and pepper. Cover the pan and simmer gently for 2 hours.

Stir in the Madeira and simmer the soup for a further 10 minutes. With a slotted spoon, remove and discard the carcass and bay leaf and serve.

Hearty, highly flavoured Game Stew makes excellent informal dinner party dish. Serve it with creamed potatoes and a green vegetable and accompany it with a full-bodied red Burgundy wine.

3 lb. hare or venison, cut into

2-inch cubes

2 oz. butter

1 bay leaf

1 large green pepper, white pith removed, seeded and chopped 8 oz. button mushrooms, wiped clean

8 oz. small white onions, peeled and left whole

2 large carrots, scraped and sliced large onion, finely sliced garlic cloves, crushed

1 tablespoon chopped fresh parsley

15 fl. oz. dry red wine

6 fl. oz. beef stock

2 fl. oz. olive oil

1 teaspoon salt

1 teaspoon black pepper

In a large, shallow dish, combine all of the marinade ingredients. Add the meat and leave it to marinate at room temper- ature for 6 to 8 hours, basting occasionally. Remove the meat from the marinade and dry thoroughly on kitchen paper towels. Reserve the marinade.

In a large, heavy flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the meat and cook, turning occasionally, for 5 minutes, or until the meat is browned on all sides. Add the bay leaf and reserved marinade to the pan.

Increase the heat to high and bring the liquid to the boil. Skim off any scum that rises to the surface. Reduce the heat to very low and cover the casserole. Simmer the stew for 2 hours.

Stir in the green pepper, mushrooms and onions and continue to cook the stew for a further 30 minutes.

Remove the pan from the heat and remove and discard the bay leaf. Transfer the stew to a deep, warmed serving dish. Serve at once.

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