Royal Game Soup | Good Food

Ingredients

• 1 lb Pheasant or grouse carcasses
• 1 lb Venison bones
• Water
• Seasoning of salt and pepper
• Two chopped carrots
• 2 chopped onions
• 1 celery stick, roughly chopped
• 2 bay leaves
• 12 black peppercorns, roughly ground
• 1 small bunch of parsley stalks and celery leaves, chopped
• pinch of salt
• 2.4 litres (4 pints) stock (from above)
• 900g (2lb) Game Bones or Carcasses (hare, rabbit, pheasant, partridge, grouse, venison)
• 450g (1lb) Left-over Meat, shredded (pheasant, grouse, venison)
• 2-3 Carrots, sliced
• 2 Leeks, chopped
• 2 Rashers Bacon, chopped
• 25g (1oz) Butter
• 2 Sticks Celery, chopped
• 1 Large Onion, chopped
• 1 Small Parsnip, chopped
• Bouquet of Fresh Herbs (Basil, Parsley, Thyme, Bay leaves, Rosemary and Tarragon)
• 12 Black Peppercorns
• 4 Cloves finely chopped
• 1 glass Port
• Salt to taste