Soup + Game recipes (6)

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Hunter's rabbit

Recipe by: Maggie Pannell

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Cooking rabbit in white wine with earthy chestnut mushrooms and fragrant herbs gives it a real taste of the forest.

Pheasant broth with wild rice

Recipe by: Norma MacMillan

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If you've roasted a brace of pheasants, then it is simplicity itself to transform the carcasses into this deliciously tasty and nutritious soup. With nutty rice grains, tender mushrooms and herbs, it makes a perfect starter before a light main dish.

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Pigeon soup

Recipe by: Brenda Houghton

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A rich and gamy soup makes an impressive starter, or can be served with crusty rolls for a memorable light lunch.

Rabbit soup with herb oatcakes

Recipe by: Norma MacMillan

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A wholesome meal-in-a-bowl, this soup is similar to Scotch broth, but made with lean diced rabbit rather than lamb. Aromatic tarragon and a mixture of vegetables give the soup a fabulous flavour, and an accompaniment of Scottish-style oatcakes brings a contrasting texture to complete the meal.

Rabbit with garlic

Recipe by: Brenda Houghton

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Garlic, aromatic herbs and spices transform humble rabbit into a tasty stew. Try serving with a bed of pasta or some chunky bread.

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Venison soup with currant relish

Recipe by: Norma MacMillan

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This soup has an excellent meaty flavour, rather like traditional oxtail soup but made with leaner venison. The deliciously piquant and fruity blackcurrant relish perfectly complements the rich soup.