Game Soup

A classic braised game bird soup simmered with root vegetables, ham, and stock for a rich, clear finish.

Soup Pheasant Game Winter Traditional Partridge

Estimated Nutrition

Calories

243.1

kcal / serving

1944.8 kcal total

Carbs

12.1g

per serving

96.5 g total

Fat

13.8g

per serving

110.2 g total

Protein

17.8g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

lump

Sugar

small

Dairy

Butter

Liquids

2.26

litre

Stock

Meat

piece

Partridge

or 1 large pheasant

slice

Ham

lean

NutsSeeds

to taste

Salt

to taste

Pepper

Vegetables

piece

Onion

shredded

head

Celery

piece

Carrot

large

piece

Turnip

Method

Cut the partridges and braise them in butter until tender.

Remove and set aside the best joints.

Add onions, celery, and 1.7 litres of stock to the remaining bird parts.

Simmer slowly for 1 hour and strain the liquid.

Remove as much fat as possible from the strained stock.

Add bird meat, sugar, and seasoning to the stock and boil briefly.

Skim the surface again to ensure the soup is clear.

Simmer chopped carrot and turnip in the remaining 0.56 litres of stock until tender.

Combine the vegetables and their cooking liquid with the main soup.