Clear Highland Game Soup

Preparation info

  • Difficulty


  • Serves

    8 to 10

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 6 lb (2.75 kg) game bones
  • 2 onions, halved
  • 1 oz (25 g) butter
  • 2 lb (1 kg) shin of beef, minced
  • 1 set of game bird giblets, minced
  • 6 oz (175 g) celery, chopped
  • 4 oz (125 g) white of leeks, chopped
  • 6 oz (175 g) carrots, sliced
  • 1 bay leaf
  • 6 parsley stalks
  • Salt
  • 6 peppercorns
  • 4 egg whites, beaten (optional)
  • 5 fl oz (150 ml) port wine
  • Diced cooked game meat, to garnish


Brown the bones in a roasting tin in the oven; cook the onions in the butter until light brown. Put the bones, onions, beef, giblets, celery, leek, carrots, bay leaf, parsley stalks, salt and peppercorns in a large pan; pour over enough water just to cover. Bring to the boil and leave to simmer for 4 to 5 hours without stirring.

Strain the soup through a double layer of dampened muslin, and skim carefully to remove all traces of fat. If necessary, clarify the soup by pouring in 4 beaten egg whites on a very, very low heat. This collects any little particles left in the soup which can then be skimmed off.

Re-heat the soup, add the port and correct the seasoning. Serve the soup garnished with the diced cooked game meat.