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Moose Soup




Source of Recipe


Master Chef Don Easley
Roasting the bones,is a great way to make a broth or a base for any soup or Game Demiglace. The way I do it is I roast the bones until they are nicely browned then I add a mixture of equal amounts of diced Oninons, Carrots,Celerie,leeks & a whole garlic bulb cut in half.

Roast everything together for a little while longer being carefull not to burn the Veg in the process they tend to make your broth/sauce taste bitter. Then I add good old Water for a plain broth, season that with Salt,Crushed Peppercorn, 2 Bayleaves Sprig of Rosemary, Thyme & whole Marjoram. Simmer for at least 4 hours then strain through cheese cloth or fine mesh strainer.

To make a soup I generally sautee my vegetables to add some extra flavor in to the soup. The secret to a great tasting soup is let it sit 24 hours for the flavors to blend.

You can add Barley, Rice, Noodles etc. As for a game sauce, I do the exact same thing but before I add the water I add 1or 2 cans of tomato paste (depends on the size cans you use) brown the tomato paste in the oven for a while (Not burning!)then add some of your favorite red Wine to deglaze the pan and loosen all the caramelized goodies on the bottom of the pan. Thicken with a mixture of flour & water and let simmer for 2-3 hours season with above mentioned herbs and strain at the end.

This is a great base sauce for many different sauces, ie Wild Morel Mushroom sauce for your whitetail deer steak.