Game Soup
May 5, 2018
Pheasant or Quail Soup
Whatever game birds I have roasted get turned into soup after I have taken the good meat off them. I like soups meaty so I will often leave pheasant legs on the bird to turn into soup. Soup recipes can get pretty complex. I am not sure that making a complex soup makes it any more tasty than a basic one so I stick with a basic recipe.
Ingredients
- carcasses of roasted birds
- sour cream
- cream
- parsley
vegetables
- carrots
- peas
- onion
- celery
- potatoes
- sweet potatoes
Instructions
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Make a stock out of the carcasses of roasted birds by covering in water in a pot and bringing to the boil. Simmer for about an hour. Keep pot covered so it does not reduce too much.
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Remove the carcasses from the stock and allow to cool. Remove all the flesh from the carcasses and add back to the stock.
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Add whatever vegetables you like in a soup. I use carrots, peas and onion most, but will add others including celery, potatoes and sweet potatoes if they are available.
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Bring to the boil and cook the vegetables through.
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Using a stick blender process until smooth.
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Serve with some sour cream, cream and parsley or whatever else you feel like adding.
Recipe Notes
Soup freezes very well and I usually have a good quantity in the fridge read to eat after a shoot late in the afternoon.