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Tuesday, 10 March 2009

Scottish Highland Game Soup

Scottish Highland Game Soup. A clear soup with a rich flavour.

4 Ib well-hung game bones (2 kg)
1 Ib shin of beef, minced (500 g)
Giblets of game birds, if available
4 oz celery, chopped (125 g)
4 oz white of leek, chopped (125 g)
1 doz peppercorns
2-3 carrots, sliced
Some parsley stalks
2 medium onions, sliced
Cold water
2 bay leaves
Port wine to taste

Diced cooked game meat
Brown the bones and onions in the oven or in a frying pan on top of the stove. Place in a large pot with the beef, giblets, carrots, celery, leeks, bay leaves, parsley, peppercorns and salt. Cover with cold water. Bring to the boil and simmer for about 4-5 hours, skimming when necessary. Do not stir. Leave to cool a little and settle, then strain through a fine muslin. Skim well, removing all the grease, then add the port and check seasoning. Garnish with diced cooked game meat. Serves 12-14.

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