📝 About This Recipe
This quintessential British winter warmer captures the rugged elegance of the Scottish Highlands in a bowl. A rich, velvety broth infused with the deep, earthy flavors of venison and pheasant, it is balanced by the sweetness of root vegetables and a sophisticated splash of ruby port. Traditionally served as a restorative lunch after a crisp morning walk, this soup is a celebration of the British hunting season and woodland aromatics.
🥗 Ingredients
The Game & Marinade
- 750 grams Mixed Game Meat (venison, pheasant, or partridge; diced into 1cm cubes)
- 150 ml Ruby Port (for depth and sweetness)
- 6 pieces Juniper Berries (lightly crushed)
The Aromatics
- 50 grams Unsalted Butter (high quality)
- 100 grams Smoked Streaky Bacon (finely chopped)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced)
- 2 pieces Celery Stalks (finely diced)
- 1 large Leek (white part only, cleaned and sliced)
- 2 pieces Garlic Cloves (minced)
The Pot & Seasoning
- 2 tablespoons Plain Flour (for thickening)
- 1.5 liters Dark Game Stock (or high-quality beef stock)
- 3 sprigs Fresh Thyme (leaves only)
- 2 pieces Bay Leaf (dried)
- 1 tablespoon Red Currant Jelly (to balance the richness)
- to taste Sea Salt & Black Pepper (freshly ground)
For Garnish
- 1 handful Fresh Parsley (finely chopped)
- 2 tablespoons Double Cream (optional drizzle)
👨🍳 Instructions
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1
In a medium bowl, combine the diced game meat with the ruby port and crushed juniper berries. Cover and let marinate in the refrigerator for at least 30 minutes to tenderize the meat.
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2
Melt the butter in a large, heavy-bottomed Dutch oven or soup pot over medium-high heat until foaming.
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3
Add the chopped smoked bacon and fry for 4-5 minutes until the fat has rendered and the bacon is starting to turn golden and crisp.
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4
Drain the game meat from the marinade (reserve the liquid) and pat dry with paper towels. Add the meat to the pot in batches, searing until browned on all sides. Remove the meat and bacon with a slotted spoon and set aside.
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5
Lower the heat to medium and add the onion, carrots, celery, and leeks to the same pot. Sauté for 8-10 minutes until the vegetables are softened and the onions are translucent.
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6
Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to let it burn.
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7
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, creating a light roux.
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8
Slowly pour in the reserved port marinade while stirring to deglaze the pot, scraping up all the flavorful browned bits (fond) from the bottom.
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9
Gradually add the game stock, stirring continuously to ensure a smooth consistency. Return the browned meat and bacon to the pot.
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10
Add the thyme, bay leaves, and red currant jelly. Season lightly with salt and a generous amount of cracked black pepper.
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11
Bring the soup to a gentle boil, then reduce the heat to very low. Cover with a lid and simmer gently for 1.5 to 2 hours, or until the meat is melt-in-the-mouth tender.
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12
Taste the soup and adjust the seasoning. If you prefer a thicker consistency, remove a ladle of vegetables, mash them, and stir back in.
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13
Remove the bay leaves. Ladle the hot soup into warmed bowls, garnish with fresh parsley, and add a tiny swirl of double cream if desired.
💡 Chef's Tips
Always brown the meat in batches; overcrowding the pan will steam the meat instead of searing it, losing that deep umami flavor. If you can't find game stock, use a high-quality beef stock and add a splash of Worcestershire sauce for complexity. For a smoother, 'London Particular' style texture, you can blend half the soup and mix it back in, though a rustic chunky texture is more traditional. Game meat is very lean, so the slow simmer is essential to break down the connective tissues without drying it out. If the soup tastes too 'gamey' for your palate, an extra teaspoon of red currant jelly or a squeeze of lemon juice will brighten the flavors.
🍽️ Serving Suggestions
Serve with thick slices of warm, buttered soda bread or crusty sourdough to soak up the rich broth. A glass of full-bodied red wine, such as a Syrah or a mature Bordeaux, complements the earthy tones of the game. Pair with a side of roasted root vegetables for a more substantial meal. For a truly traditional touch, serve a small glass of chilled dry Sherry on the side. Top with homemade sourdough croutons fried in bacon fat for added crunch.