Rich Game Soup - Serves 6

Ingredients

550ml/1 pint venison stock
225g/1/2lb minced casserole venison
100g/1/4lb minces pheasant or pigeon meat
1 small chopper onion, carrot and stick of celery
1 tablespoon tomato puree
Dash of oil
Chopped parsley to garnish

Method

1. Fry the meats in the oil, stirring carefully for about 5 minutes.
2. Add the chopped vegetables, tomato puree and stock. Bring slowly to the boil and then simmer gently for about 1 hour.
3. Garnish with chopped parsley and season well.

Return to recipes page