Grouse and Autumn Vegetable Broth

Name: Grouse and Autumn Vegetable Broth
Yield: Serves 4-6
Cuisine: British
Ingredients: 1 small leek, trimmed; 2 celery sticks, peeled to remove strings if necessary; 1 medium carrot, peeled; a couple of green cabbage leaves; 1 tsp tomato purée; 2 litres chicken stock; salt and freshly ground black pepper; salt and freshly ground black pepper; the carcasses from 2 or more grouse (raw or roasted); the carcasses from 2 or more grouse (raw or roasted); 4 juniper berries; a couple of sprigs of thyme; 1 tbsp plain flour; a generous knob of butter; 1 small onion, peeled and roughly chopped; 1 tbsp vegetable oil; 2 garlic cloves, peeled and crushed; 1 medium carrot, peeled and roughly chopped

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

A hearty broth is an excellent way to make good use of the carcass from a traditional roast grouse, or any game bird for that matter. Or if you’ve made the grouse salad you can enjoy this soup the following day. In addition to the autumnal early roots, you might like to add some seasonal wild mushrooms or a pulse, such as split green peas, pearl barley or lentils.

Ingredients

Europe
United Kingdom
Starter
Winter
Summer
Autumn
Soup

Ingredients

Method