Game Soup

Name: Game Soup
Yield: Serves 6
Ingredients: 2 rashers bacon, cut in bits; 2 oz/56 g butter; Salt; Some black peppercorns; 1 carrot, peeled and chopped; 2 medium onions, skinned and chopped; 8 oz/225 g game or lamb’s liver, trimmed and cut in bits; 8 oz/225 g game or lamb’s liver, trimmed and cut in bits; 2 carrots, peeled and roughly chopped; 2 small onions, unskinned, with half a dozen cloves stuck in each; 2 small onions, unskinned, with half a dozen cloves stuck in each; 2–3 game bird carcasses; Bouquet garni; A few strips of orange and lemon rind; A few strips of orange and lemon rind; 1 or 2 sticks of celery, chopped; Any left-over bits of cut-up cooked game; 5 fl oz/140 ml port; 1 rounded tbsp redcurrant jelly; 2½ pints/1.4 litres game stock; 2 potatoes, peeled and chopped; 1 garlic clove, skinned and finely chopped; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 strips of orange rind; 1 strip of lemon rind

Preparation info

Serves
6

Difficulty
Complex

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a warming, delicious soup to drink in the winter. Years ago, I read in a recipe of Katie Stewart’s the tip of putting a small amount of liver in game soup. Now I never make it without liver – it rounds off the flavour and the texture perfectly. The soup is made in two stages – first the stock, then the soup.

The stock is best made with uncooked birds, but more usually I find myself using cooked

Ingredients

Starter
Soup
Gluten-free
Winter
Autumn

Ingredients

Method