Chef Paul Freeman, I am passionate about the country larder, and what the seasons bring. as a keen wildfowler, and pursuer of country sports. I wanted to share some of my favorite recipes with you. Please feel free to contact me with any questions. This email address is being protected from spambots. You need JavaScript enabled to view it.

Ingredients
Carcasses of at least 4 roasted game birds (and/or a hare)
2 tablespoons dripping or sun ower oil
100g salt pork, pancetta or unsmoked streaky bacon diced
2 large carrots, chopped
1 onion, nely chopped
2 celery sticks, chopped
A splash of brandy
1 small glass of port
1 large glass of red wine
1 litre chicken or pork stock (not game)
2 tablespoons Sieved Roast Tomatoes or
1 tablespoon concentrated tomato purée
2 garlic cloves, bruised
2 bay leaves
A few sprigs of thyme (or 1/2 teaspoon dried thyme)
1 tablespoon mildly spiced fruit chutney
100g pearl barley, rinsed in cold water
Salt and freshly ground black pepper
Serves 4

Preparation: 30mins - Cook: 2hr
Roughly chop the game carcasses into small pieces. Heat the dripping or oil in a large, heavy-based pan and
fry the bacon in it for a few minutes until nicely browned. Add the vegetables and continue cooking until they
too are lightly coloured. Add the chopped carcasses and stir for a few more minutes. Meanwhile,
bring the 3 alcohols and the stock to the boil in another pan.
Pour them over the game and vegetables and add the sieved tomatoes or tomato purée, garlic, bay leaves,
thyme and chutney, a pinch of salt and a few twists of pepper.
Add a little water if it is needed to cover the game. Lower the heat to a very gentle simmer and cook for a good
1 1/4 hours.
Strain the soup once through a colander and a second time through a ne chinois sieve, or muslin.
Pour it into a clean pan, bring back to the boil and add the pearl barley. Simmer for about 20 minutes, until the
pearl barley is tender. Adjust the seasoning to your taste and serve, with warm crusty bread.