Wild Rice and Game Soup


  • 1 small onion or 2 shallots, peeled and finely chopped
  • 2 teaspoons olive oil
  • 1 medium carrot, peeled and diced
  • 1 small turnip, peeled and diced
  • 1 celery stalk, trimmed and sliced
  • 900 mls (1½ pints) game stock
  • 100 g (4 oz) cooked game, off the bone
  • 75 g (3 oz) cooked wild rice
  • 2 tablespoons dry Amontillado sherry or Madeira salt
  • freshly ground black pepper
  • coriander or flat-leaved parsley – for garnish


In a heavy-based pan or a casserole, fry the onion in the oil until golden brown. Add the vegetables, and fry for 2 or 3 minutes.

Pour on the stock, bring to the boil, and simmer until the vegetables are tender. Add the meat, rice and sherry, and cook for a further 5 minutes.

Season to taste, garnish with coriander, or flat-leaved parsley, and serve immediately.