If you are lucky enough to catch a wild duck, wood grouse or roe deer while hunting, then you can cook a delicious and satisfying first course from them. How to cook game soup with vegetables, read the step-by-step recipe with a photo described below. Video recipe.
Soup is one way to heat tough meat from old animals, poultry or carcasses. Also suitable for soups are meat trimmings, bony parts (for example, the neck), damaged areas from bullet holes (especially in large game), bones and tendons. In general, the quality of the game meat that goes into the soup can be anything. The main thing is that it does not start to deteriorate, otherwise the taste of the soup will deteriorate. Today we will cook game soup with vegetables. The recipe uses wild duck, which has a fairly tough meat. Therefore, for soup it is the perfect solution to use it. I recommend using the whole carcass for the broth, and then making snacks or main courses from part of the soup meat. For example, stuffed pancakes, naval pasta, etc.
The set of vegetables for the recipe can be any. Take whatever you love the most. If you want to make a carbohydrate-free soup, then exclude potatoes from the recipe. And if you want, on the contrary, cook a hearty soup, you can add barley, buckwheat or semolina dumplings. In addition, the vegetables used can be not only fresh, but also frozen or canned. This recipe uses frozen asparagus beans, cauliflower, and bell peppers. But, despite this, a simple soup will definitely not disappoint you, and the smell and taste will be amazing.
- Caloric content per 100 g - 185 kcal.
- Servings - 4
- Cooking time - 2 hours 45 minutes
Ingredients:
- Wild duck - 1 carcass
- Salt - 1 tsp or to taste
- Garlic - 2 cloves
- Ground black pepper - 0.5 tsp or to taste
- Cauliflower - 0.5 heads of cabbage
- Asparagus beans - 200 g
- Sweet bell pepper - 2 pcs.
- Onions - 1 pc.
- Allspice peas - 3 pcs.
- Carrots - 1 pc.
- Bay leaf - 2 pcs.
- Greens (any) - bunch
Step-by-step preparation of game soup with vegetables, recipe with photo:
1. Prepare the wild duck for the recipe. Remove feathers, singe the skin, scrape off the black tan from the hide. Cut off the head, rip open the belly and remove the entrails. Heart, stomach and liver can be used for soup or other recipe. Chop the carcass into convenient pieces.
2. If you wish, you can remove the skin from the pieces. it is in it that the most fat is found.
3. Fold the wild duck into a saucepan, add the peeled onion and bay leaf. Fill the meat with water and place on the stove. Boil, remove the resulting foam from the surface of the broth with a slotted spoon, screw on the heat and cook the broth under the lid for 2 hours. The meat should be soft. So taste it. You may need to cook for longer or less. At the end of cooking, remove the bay leaf onion from the broth.
4. By this time, peel the carrots and grate them. Wash the asparagus beans and cut into 2-3 pieces.
5. Peel the bell peppers from the seed box and cut into strips. Divide the cauliflower into inflorescences. This recipe uses frozen vegetables. If you have the same, then you do not need to defrost them.
6. When the meat is done, add the carrots and asparagus beans to the pot.
7. Next, add cauliflower and bell peppers.
8. Season the soup with salt and black pepper and simmer after simmering until vegetables are done. At the end of cooking, add finely chopped herbs. Serve the prepared game soup with vegetables to the table with croutons, croutons, bread with lard and other additives.
See also the video recipe on how to make roe deer soup.
