Although fussy to make, a game consommé is sure to impress on an extra-special shoot day. Read Philippa Davis's recipe
Game consommé will go down a treat on a special shoot day. Give it an extra kick with a splash of sherry and save the leftover cooked game meat for supper.
For more inspiration on what to serve at your shoot lunch, read our spiced lentil with coriander and coconut soup which is guareented to set proceedings off with a bang. If you have a fridge full of leftovers, have at go at our beetroot, crème frâiche and buttered apple soup.
Admittedly this game consommé is fussy to make but it has an incredible depth of flavour and is worth the effort for those extra-special shoot days.
- 2 whole “oven ready” grouse
- 3 whole “oven ready” partridges
- 2 whole “oven ready” pheasants
- 2 venison leg bones with shanks on
- 1 head celery, roughly chopped
- 3 carrots, roughly chopped
- 2 white onions, peeled and roughly chopped
- 6 cloves garlic, peeled
- 1 small bunch thyme on its stalks
- 1 tbs black peppercorns
- 1 tbs juniper berries
- 100ml (31⁄2fl oz) dry sherry plus extra for serving
- 10 egg whites
Cut the legs off the birds then place both bits along with everything else apart from the egg whites and sherry in a large pan, cover generously with cold water and bring to a boil.
Turn down and simmer gently for at least two hours. Strain the stock then put the liquid in a pan with 100ml (31⁄2fl oz) sherry. Turn up the heat and reduce by a third.
You should now have a tasty broth that will be delicious as it is but if you want to make it crystal clear add the eggs whites and gently bring to a simmer, cook for about 15 to 25 minutes. The egg whites will cook and form a raft, collecting the impurities.
Carefully strain the broth through a very fine sieve or muslin.
Serve the game consommé hot with an extra splash of sherry.
Keep the cooked meat from the game and add to a pasta ragu or a game curry.