Royal Game Soup Recipes

ROYAL GAME SOUP

Steps:

• STOCK: Place bones in a large saucepan and cover with water. Season, bring to the boil and simmer. During this time skim off the fatty scum and discard.
• After about three hours add the chopped vegetables and simmer for another two hours. Still keep skimming off the fat that rises to the surface of the pan.
• Remove from the heat and sieve the liquid into a new pan. Throw out the bones and vegetables. Please don't be tempted to keep the vegetables for future soup, it will be tasteless because all the goodness is now in your soup stock. This stock may be made in advance and frozen.
• SOUP: Melt the butter in a large saucepan and fry the bacon. Add the bones (or carcasses) and fry gently. Add the carrots, leeks, celery, onion and parsnip. Stir well and cook until the bones and vegetables are well browned.
• Add the stock, herbs and seasonings. Bring to the boil, simmer for 2 hours, skimming as required. Strain the soup, removing any meat from the bones. Add the left-over meat (grouse, partridge, pheasant, hare, rabbit or venison). Simmer for 30 minutes.
• Stir in a glass of port a few minutes before serving. Serve immediately.

ROYAL VELVET CHICKEN SOUP

Steps:

• Place the cleaned whole chicken into a large deep pan. Add the vegetables, cleaned and coarsely chopped, salt and the herbs. Cover with about 4-5 pints of cold water, bring slowly to the boil and skim off the scum as it rises.
• When the soup is free of scum turn the heat down, place the lid on the pan and allow to simmer for 25 minutes per pound plus 20 minutes. When the chicken is tender, remove it from the pan taste the broth at this point and boil it further if necessary to end up with about 2 pints of liquid.
• In a separate pan, large enough to hold the soup, melt the butter and stir in the flour. Let it simmer, stirring it for a minute or two, until it is glistening. Then gradually add 1 1/2 pints of the strained chicken broth, stirring to obtain a smooth liquid. Simmer for 15 minutes.
• Beat the yolks in a bowl with the remaining hot (not boiling) soup and the cream, then add it, away from the heat, to the soup. DO NOT BOIL or eggs may curdle.
• Stir or whisk over the lowest possible heat until the soup thickens to a velvety cream. Add diced chicken breast. Heat through and serve at once. (Save remaining chicken for salad, etc.).