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Game Soup     HT  SP English 90mins

Serve 4     Hot  Poultry  Soups  England British Europe

 

Ingredients:

The carcass of 1 Large Pheasant or Grouse

75g/3oz Butter

1 Large Carrot, chopped

2 Onions, chopped

1 Stick Celery, chopped

50g/2oz Flour

900ml/1 1/2 pts Brown Stock

Salt and Pepper

2 tbsp Redcurrant Jelly

3 tbsp Medium dry Sherry

 

Instructions

 

1. Melt the butter and oil in a large pan, add the carcass pieces and toss for a few minutes. Add the carrots, onions and celery. Cook stirring for a few minutes, until golden.

 

3. Sprinkle in the flour and stir well, then gradually blend in the stock, salt and pepper. Bring to the boil stirring well, cover and simmer for 1 hour.

 

4. Strain the soup and discard the carcass pieces. Rub the vegetables through a sieve back into the liquid. Return to the pan, add the sherry and redcurrant jelly and heat through. Serve hot.

 

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