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Game Soup With Port Wine

creative.chef's picture
Ingredients
  Venison/2-pound game bird 1 Pound
  Onion 1 Large
  Parsnip/Turnip 1
  Carrot 1
  Leek 1
  Celery stalks 3
  Mushrooms 1⁄2 Pound
  Butter 1⁄4 Pound
  Bay leaf 1
  Thyme 1⁄4 Teaspoon
  Marjoram 1⁄4 Teaspoon
  Basil 1⁄4 Teaspoon
  Salt To Taste
  Black pepper To Taste
  Garlic 2 Clove (10 gm)
  Flour 1 Cup (16 tbs)
  Port/Burgundy 1⁄2 Cup (8 tbs)
  Croutons 1 Cup (16 tbs) (For Garnish)
Directions

GETTING READY
1) Into 2-3 inch chunks, cut the venison. Trim off any gristle.
2) In case a game bird is being used, chop it, through the bone, into small pieces. Clean properly.
3) Peel the onion, parsnip and carrot and coarsely chop them.
4) Rinse the leek and celery properly under cold running water. Chop coarsely.

MAKING
5) In a large pan placed over medium heat, melt half of the butter, Saute the meat in the butter, frequently turning it, till it starts to color.
6) Add the leek, onion and celery to the pan. Cook till evenly browned.
7) Put the carrot, parsnip and bay leaf into the pan, along with a pinch of thyme, marjoram and basil.
8) Season with crushed garlic, salt and freshly ground pepper to taste.
9) Pour in just enough water to cover the pan’s contents, about 8 cups, and over high heat, bring the mixture to a boil. Take out and discard any scum the rises to the surface. Add the sliced mushrooms.
10) With a lid, cover the pan and gently cook over low heat for about 2 hours or till the meat has tendered perfectly.
11) Through a fine sieve, strain the stock and allow it to slightly cool.
12) Take out the bay leaf as well as all the bones. Put the meat and vegetables in a blender along with some of the soup to make a thick puree.
13) In a large pan placed over medium heat, melt the remainder of the butter. Blend in the flour and cook, continuously stirring, till the roux has turned caramel colored.
12) Remove the pan from the heat and blend in the port and about 1 ¼ cups of stock very gradually.
13) Put the pan back on the heat and bring to simmering point, stirring constantly. Blend in the vegetable and meat puree and about 4 cups of stock to make a thick soup.
14) Heat the soup properly over low heat for about 15 minutes. If required, adjust the seasoning.

SERVING
15) Serve the soup hot after putting in individual bowls and garnishing with small bread croutons.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Drink: 
Wine
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes
Servings: 
4

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