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Game Soup With Port WineThis is a rich, sustaining soup for cold autumn days. It can be made from neck of venison or from any game bird, such as pheasant, partridge or grouse, that is too tough for roasting or grilling.

serves totaltime preptime cookingtime
6 persons 4 hours 1 hour 3 hour




  • 450 grams Venison or
  • 900 grams Game Bird
  • 1 large Onion
  • 1 medium Turnip
  • 1 medium Carrot
  • 1 medium Leek
  • 3 sticks Celery
  • 225 grams Mushrooms
  • 125 grams Butter
  • 1 Bay Leaf
  • Thyme
  • Marjoram
  • Basil
  • Salt & Black Pepper
  • 2 cloves Garlic
  • 50 grams Plain Flour
  • 150 ml Port


  • Bread Croûtons
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