Game Soup
The idea of making a soup with the meat from the game hunted in the autumn goes back many centuries in many countries, particularly those of Europe. In nineteenth century Britain game soup became a particular favourite during the shooting season on large country estates. The soup can include any game: pheasant, grouse, partridge and venison (this recipe uses pheasant) and is a satisfyingly warming dish to serve in the autumn and winter months. This recipe is based on that of Mrs Beeton in her Book of Household Management.
Equipment
Weighing scales
Measuring jug
Frying pan
Shallow dish
Cast iron casserole
Slotted spoon
Preparation method
Place the butter with a little oil in the frying pan and brown the bird joints in batches, placing them in the shallow dish as you go. Set aside.
Heat 2 tbsp of oil in the casserole before adding the onions, celery and lardons. Sauté on a moderate heat until until the onions are translucent and the lardons browned.
Add the bird joints, cover with the stock and simmer moderately for an hour.
Remove the joints with a slotted spoon and place on a chopping board.
Add the carrots and swede to the stock and continue to simmer until they are tender.
Remove the flesh from the bird joints and return to the soup.
Heat through and serve.
Tip: After you have peeled onions or shallots, cut them in half and remove the inner shoots as they can cause indigestion.
For tips on making soups see my guide for making soups and stews. 
