Game Tea with Sage and Onion Dumplings

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Preparation info

  • Snack - Serves

    ten

    • Difficulty

      Medium

    • Ready in

      4 hr 30

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

A CONSOMMÉ REALLY, IN EVERYTHING BUT NAME, IT’S A DEEP MAHOGANY-COLOURED SOUP, FLAVOURED WITH MADEIRA AND SERVED PIPING HOT WITH THE LITTLE PEPPERY DUMPLINGS BOBBING AROUND IN IT. IMAGINE SITTING ON THE MOORS OVERLOOKING THE VASTNESS OF THE PURPLE HEATHER, THE WIND BLOWING AWAY THE COBWEBS, AND SIPPING SOME OF THIS CHARACTER-BUILDING ‘SOUP’ FROM A FLASK.

Ingredients

  • 2 kg game carcases
  • 2 large onions, roughly chopped
  • 6 carrots, roughly chopped
  • 1 head celery, roughly chopped
  • 2 leeks, roughly chopped
  • 10 pink peppercorns
  • 2 bay leaves
  • a little rapeseed oil
  • 50 ml sherry
  • 50 ml Madeira wine
  • 5 ltrs water to cover

    Method

    Roast the game bones at 180°C/gas mark 4 until golden brown. Heat the oil in a large pan, add all of the chopped vegetables and until beginning to colour. Deglaze the pan with the sherry and Madeira, then add the roasted bones and cover with water. Add the peppercorns and bayleaves, then simmer for 3 hours. Pass through a sieve lined with muslin, repeating as necessary to remove the solids. Season to taste and reheat as necessary.

    To make the dumplings, combine all of the ingredients together and roll into 2 cm balls. Poach in the game tea for 20 minutes.