Advertisement
Game Soup
Preparation info
- Serves
6
- Difficulty
Complex
Appears in
Published 1995
This is a soup to make late in the game season, say in January when the price of pheasant comes down.
Ingredients
1 1–2 3 fl oz 85 ml
Method
Remove the breasts from the birds, and marinate them in the port and spices while you make the stock. Chop the carcasses, and brown them well in a frying pan before transferring to the stockpot. Halve the onion without peeling it, and brown one half, cut side down, in the frying pan until well caramelized. Put with the carcasses, one of the carrots, sliced, and a piece of peeled celeriac, no mo