Grouse Game Soup is a traditional British recipe for a classic game soup made with grouse and flavoured with blackcurrant leaves. The full recipe is presented here and I hope you enjoy this classic British version of: Grouse Game Soup.
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Grouse provides an excellent flavour to all manner or stocks and sauces and this soup is a rather excellent way of using-up a grouse carcass, enabling you to extract an additional meal from the bird.
Ingredients:
bones from 2 cooked grouse carcasses (including skin and any trimmings)
1 carrot, finely chopped
1 leek, chopped
6 young blackcurrant leaves, finely shredded
1 onion, finely diced
1 bay leaf
1 sprig fresh thyme
1 tsp curry powder
1 tsp butter
10 baby onions, quartered
Method:
Combine all the ingredients (except the curry powder) in a large bowl and cover with water. Bring to a boil and skim off any scum that forms. Turn to a low simmer and cook for about 2 to 3 hours. Strain the stock in to a large bowl and set aside to cool. Once cold place in a refrigerator and chill over night.
The following day remove any fat from the surface of the soup. Melt the butter in a pan and use to fry the baby onions and curry powder until the onions begin to soften (about 8 minutes). Add the soup, bring to a simmer and cook for about 20 minutes. Serve ladled into bowls.
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