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Highland Game Soup
Highland Game Soup is a traditional Scottish recipe for a classic Hogmanay starter of a clear soup of game bones, giblets and vegetables finished with Port wine. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Highland Game Soup.
prep time
20 minutes
cook time
320 minutes
Total Time:
340 minutes
Serves:
4–6
Rating: 
Tags : Beef RecipesGame RecipesVenison RecipesVegetable RecipesScottish Recipes
This clear, well-flavoured soup makes an excellent starter for any Hogmanay celebrations and will easily serve 12 people.
Ingredients:
2kg game bones
500g shin of beef (or
venison), minced
2 sets of game bird giblets (if available)
3 carrots, scraped and sliced
2 medium onions, sliced
2
bayleaves
small bunch of
parsley stalks
120g celery sticks, chopped
120g leeks (white parts only), chopped
12
black peppercorns
salt and freshly-ground black pepper, to taste
200ml Port wine
game meat, shredded, to garnish
Method:
Place the game bones and onions in a roasting tin and set in an oven pre-heated to 200°C for about 25 minutes, or until well browned. Remove from the oven and place in a large pot with the beef (or venison), giblets, carrots, celery, leeks, bayleaves, parsley, black peppercorns and salt.
Cover the contents of the pan with cold water then bring to a boil, reduce to a simmer, cover the pan with a lid and cook gently for about 270 minutes, skimming the surface from time to time to remove any traces of grease.
After this time, take off the heat and set aside to settle and cool slightly. Strain the liquid through a fine-meshed sieve lined with muslin or cheesecloth. Skim the surface of the liquid thoroughly, removing any traces of grease, then stir in the port wine.
Return the soup to a pan, adjust the seasonings to taste then allow to heat through (but do not boil). Ladle into warmed soup bowls, garnish with shredded, cooked, game meat and serve.
Find more Hogmanay/New Year Recipes Here
