Game Soup, From Cold Game
Ingredients
Directions
Prepare the meat and stock
Cut the meat off the bones and chop it into bite-sized pieces.
Set the chopped meat aside in a clean bowl with any leftover gravy.
Break the bones into pieces and stew them with any skin and leftover stuffing in water for about 2 hours.
Strain the liquid through a sieve.
Simmer and serve
Combine the strained liquid with the reserved gravy and meat in a clean stew-pan.
Simmer gently for 30 minutes without boiling.
If using, stir in the saved blood just before serving.
Pour the soup into a soup tureen and serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Game meat
- Provides the main body and savoury flavour of the soup.
- Bones (in the method)
- Release gelatin and flavour into the water during long stewing, giving the broth body.
- Blood from the game
- Thickens the soup slightly and adds richness when stirred in without boiling.
The step that matters
Simmer gently without boiling. A gentle simmer keeps the broth clear and prevents the meat from toughening. Boiling makes the liquid cloudy and can cause the blood to curdle if it is added to it.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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