When it comes to making the best soup, you can’t go wrong with a classic.
The secret to making this Wild Fowl and Rabbit or Hare recipe is in the balance of flavors: sweet, savory, spicy, and sour. You’ll be able to make this recipe with just the right amount of each ingredient because we’ve included the measurements for all of them so you can make this dish your own.
The wild fowl and rabbit or hare meat will give you a unique flavor that you can’t find anywhere else. The wild fowl will also add a richness to your soup that will leave people coming back for more!
Kaiser Soup of Wild Fowl and Rabbit or Hare
These soups are especially good for the elderly or people who are in poor health.
Ingredients
- 1 Pheasant
- 2 Partridges
- 1 Snipe
- 1 Hare
- 2 tbsp bread crumbs
- 3 tbsp Butter
- 1 tbsp Salt
- 3 qt. Beef broth
Instructions
- These soups are particularly nutritious for elderly persons or those in delicate health.
- Make a good brown meat broth and in this cook until done, 1 pheasant, 2 partridges, 1 snipe, 1 hare, take out the meat- and let it partly cool,
- All of the meat is then taken from the bones, which are broken up, and cooked for another hour in the broth:
- The latter is then passed through a very fine strainer; the best parts of the meat, which must be free from skin and not stringy, are then pounded very fine in it stone mortar, pass through a strainer .
- Mix with the broth, which, amounting to about 3 quartz or more, is salted according to taste, receives a piece of butter and should be frequently stirred with a wooden spoon, but heated only and not again boiled.
- To thicken the soup slightly soak about ‘2 heaping“ teaspoonfuls of bread crumbs with the meat broth and pound with the meat. This easily digestible soup contains all the strength of‘ the game without any of the bones and sinews, combined with the best essence of the beef.