Game consommé (partridge, hazel grouse)
6 servings
90 minutes
Game consomme is an exquisite and clear broth that has been a popular dish in European cuisine since the 18th century. It was prepared in aristocratic homes and top restaurants, highlighting the rich flavors of game. This broth has a refined aroma, where subtle woody notes of juniper and bay leaf spices harmoniously complement the tenderness of partridge and woodcock. The lightness and clarity of consomme are achieved through clarification with egg whites. It is served as a standalone dish or as a base for complex gastronomic compositions. It pairs perfectly with crispy croutons or fresh herbs and can be garnished with a drop of dry sherry for added depth of flavor. This broth warms and delights with its finesse, leaving a pleasant aftertaste of hunting forests and ancient European traditions.
1
Cut the bird into portion pieces. Be sure to remove the bones from the back, as they add bitterness to the consomme.
- Partridges: 2 pieces
2
Peel the roots and onion, and cut them into large pieces.
- Turnip: 1 piece
- Carrot: 2 pieces
- Onion: 2 pieces
- Parsley root: 1 piece
- Celery: 3 bunchs
3
Heat butter in a saucepan, quickly fry the pieces of poultry without browning, and transfer to a deep pot.
- Butter: 150 g
4
Fry the roots and onion in a pan until golden.
- Carrot: 2 pieces
- Onion: 2 pieces
- Turnip: 1 piece
- Parsley root: 1 piece
5
Cut the leek lengthwise, wash it, and cut it into several pieces.
- Green part of leek: 1 piece
6
Transfer the sautéed meat and leeks to a pot with the chicken, add water to completely cover the chicken. Bring to a boil and skim off the foam. Cover loosely and simmer for about 1 hour.
- Partridges: 2 pieces
- Green part of leek: 1 piece
7
After boiling, remove all vegetables from the broth. Add celery and parsley greens, as well as all spices. Continue to boil the broth until about a quarter evaporates.
- Celery: 3 bunchs
- Parsley: to taste
- Bay leaf: 2 pieces
- Juniper berries: 5 piece
- Allspice peas: 4 pieces
- Black peppercorns: 4 pieces
- Salt: to taste
8
Cool 1 ladle of broth. Whisk or beat 2 eggs and mix with the cooled broth. Add this mixture to the main broth and cook for another 15-20 minutes on low heat. The broth is ready.
- Chicken egg: 2 pieces