Whose heart doesn’t sing on a cold day in the field when the elevenses are brought around. This game soup is nothing short of a miracle worker when the weather takes a turn for the worse. It’s the perfect way to use up partridge and pheasant bones and carcasses, so nothing goes to waste. Serve with a good glug of sherry.  (For more elevenses recipes for shoot day, read here.)

Game soup

This game soup works miracles on a freezing day. (Read how to keep warm on a shoot day.)

Serves 10

• At least 6 partridge/pheasant carcasses
• A carrier bag full of mixed vegetable trimmings
• 8 litres water
• 100g tomato purée
• 2 tbsp sugar
• 1 tbsp salt
• 6 tbsp Worcester sauce
• Chilli/normal sherry and tabasco to serve

1. Put the carcasses into an oven set to 200°C/400°F/Gas Mark 6 for 20 minutes until browned.
2. Transfer to a large pan, add the veg trimmings and water and bring to the boil, then turn down to simmer for three hours.
3. Strain the liquid and then reduce on a high heat by half.
4. Whisk in the other ingredients and adjust the seasoning/spice to taste.
5. Be sure to serve with a good glug of sherry – the soup is made for it. (Read more sherry recipes here.)

This recipe was originally published in 2017 and has been updated.