Bouquet of Fresh Herbs (Basil, Parsley, Thyme, Bay leaves, Rosemary and Tarragon)
12 Black Peppercorns
4 Cloves finely chopped
1 glass Port
Salt to taste
Steps:
STOCK: Place bones in a large saucepan and cover with water. Season, bring to the boil and simmer. During this time skim off the fatty scum and discard.
After about three hours add the chopped vegetables and simmer for another two hours. Still keep skimming off the fat that rises to the surface of the pan.
Remove from the heat and sieve the liquid into a new pan. Throw out the bones and vegetables. Please don't be tempted to keep the vegetables for future soup, it will be tasteless because all the goodness is now in your soup stock. This stock may be made in advance and frozen.
SOUP: Melt the butter in a large saucepan and fry the bacon. Add the bones (or carcasses) and fry gently. Add the carrots, leeks, celery, onion and parsnip. Stir well and cook until the bones and vegetables are well browned.
Add the stock, herbs and seasonings. Bring to the boil, simmer for 2 hours, skimming as required. Strain the soup, removing any meat from the bones. Add the left-over meat (grouse, partridge, pheasant, hare, rabbit or venison). Simmer for 30 minutes.
Stir in a glass of port a few minutes before serving. Serve immediately.
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