GameSoup

 

Serves 4 - 6

Preparation:  20 - 30 minutes

Cooking Time:  1¼ hours

 

This is my version of Game Soup.

You can use any kind of game, but on this occasion I used one pack

of mixed game.

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In reality, Game Soup is a more liquid version of game casserole, but 

with the advantage of fragrant broth which can be adjusted with 

herbs, more wine or perhaps sherry instead.

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Perfect soup for cold Wintry evenings!

 

 

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Ingredients

 

• 1 pack of mixed game

• 2-3 tablespoons olive oil

• 75g unsalted butter

• 1 large Spanish Onion, finely chopped

• 1 large leek, sliced lengthways, then sliced

• 2 sticks of celery, sliced in half lengthways, then finely chopped

• 2 medium sized carrots, peeled and finely chopped

• 1 tablespoon of mixed dried herbs

• Seasoning

• 1 litre of top quality beef stock (you can, of course, use chicken or vegetable stock instead)

• Wine glass of Red Wine

 

 

To Serve

 

• Large French baguette

• Grated Parmesan

• Handful of finely chopped fresh herbs

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Method

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1. First of all, put the mixed cubed game into a large heavy saucepan with the olive oil and a generous wedge of butter.  Cook over a high hob, turning the meat with a wooden spoon to brown on all sides, then remove from the pan and set aside.
    

2. Now put your prepared vegetables into the pan, add a little more butter or oil if necessary plus a small amount of water.    Adding the water ensures that your vegetables won't burn and with the combination of steam/fry, they will cook a little quicker.
    

3. Return the meat to the pan, stir well and then add the wine and stock, plus herbs if using.
    

4. Gently simmer for about one hour until the meat is tender.  
    

5. Adjust the seasoning and the soup will now be ready to serve.
    

6. You can garnish the soup with fresh herbs, grated Parmesan and serve with warm crusty bread.
    

7. Enjoy!