Game Soup is a traditional Scottish recipe for a classic soup of carrot, celery, onion and left-over game meat in a roast game bone stock made with port wine. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Game Soup.
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Ingredients:
bones from any roast game
6 white peppercorns
1 tbsp salt
1 carrot, sliced
1 celery stick, halved
1 onion, quartered
2 bayleaves
1 parsley sprig
150ml port wine
225g cooked game meat, chopped
hot toast, to accompany
Method
Strip the meat from the game bones. Chop the meat and set 225g aside. If you have large bones from game animals then crack them. Separate the bones from game birds. Arrange the bones on a baking tray then place in an oven pre-heated to 220°C and bake for 15 minutes, or until nicely browned.
Turn the bones into a stockpot. Pour in enough water to cover and bring to a boil, skimming off the scum as it rises to the surface. Add the peppercorns, salt, vegetables and herbs then bring back to a simmer, cover the pot and cook gently for about 4 1/2 hours.
Strain the stock into a bowl then set aside to cool. When the stock is cold, skim off any fat from the surface then measure out 1.2l and pour into a saucepan. Add the port wine and the reserved game meat and bring the mixture to a boil.
Adjust the seasonings to taste then ladle into warmed soup bowls and serve accompanied by hot, crisp, triangles of toast.
