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Pigeon And Vegetable Soup
2 lrg Carrots, sliced
1 lrg White turnip, diced
1 med -size parsnip, diced
250 gm Leeks, sliced (8oz)
4 lrg Stic celery, sliced
1 med -size onion, chopped
15 gm Butter or vegetable margarine, (1/2oz)
1 x Wood pigeon
2 tbl Wholemeal flour
1/2 tsp Ground mace
1/2 x A nutmeg, grated or 1/2 teaspoon ground nutmeg
11/2 lt Chicken stock, (2 1/2 pints)
1/2 x Lemon, juice of
A bouquet garni sachet
4 tbl Chopped fresh parsley
Prepare all the vegetables. Melt the butter or margarine in a large saucepan on a high heat. Put in the pigeon and brown it all over. Remove it and lower the heat. Mix in the vegetables, cover them and cook them gently for 5 minutes. Stir in the flour, mace and nutmeg and cook for 1 minute.
Stir in the stock and bring it to the boil. Replace the pigeon. Add the lemon juice and bouquet garni, cover and simmer for 1 1/2 hours.
Take out the pigeon. Cut away all the meat and dice it finely. Return it to the soup and reheat if necessary. Ladle the soup into deep bowls or a tureen and scatter the parsley over the top.
Note: you can add the diced vegetables half-way through the cooking time, without pre-softening them, if you prefer them with a firmer texture.
NOTES : This is a main meal soup which makes an economical use of game and winter vegetables.
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