Game Soup

Serves 4

This is a Guest Recipe from The Daily Mail

Ingredients

1.7 litres (3pt) chicken stock

1 or 2 pheasant, partridge or grouse carcases (or one pack of diced mixed game)

An onion stuck with two or three cloves

Two cloves garlic, peeled and minced

2 sliced carrots

1 bouquet garni

A large glass of red wine

30g flour

30g butter

Sherry

Salt and Cayenne Pepper

AND THIS IS WHAT YOU DO.....

1. Simmer the carcasses or diced game in the stock with the vegetables, herbs and wine.
   
   
2. Skim when necessary and then allow to simmer for about 2 hours.
   
   
3. Strain and remove all the meat left on the carcases and return this to the soup.
   
   
4. Puree the soup.
   
   
5. Make a roux with the flour and butter and gradually add it to the soup to thicken.
   
   
6. Simmer for about ten minutes.
   
   
7. Add salt and cayenne to taste.
   
   
8. Add some sherry just before serving and, if liked, a few croutons.
   
   
9. To make the croutons, thickly slice and cube some bread and fry in a mixture of butter and oil until golden.   Drain on kitchen paper ready for serving.