AiS Scottish Royal Game Soup

My version of a classic Scottish royal game soup.

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Step 1

Use combo of oil and butter to brown onions and pancetta together. Remove and set aside.

Step 2

Heavily salt and pepper the venison and brown in batches. Brown pheasant pieces and dice. Set aside.

Step 3

Use red wine to deglaze pot. Add chicken stock, beef stock pot, tomato paste, and marmite. Mix well.

Step 4

Re-add venison, pheasant, onions and pancetta to the pot. Mix in parsley, seasonings, and diced vegetables. Add boiling water to barely cover ingredients and heat to boiling.

Step 5

Switch to pressure cook and set pressure timer for 45 minutes. At the end of cool time, allow pressure to release naturally for 15 minutes, then release manually.

Step 6

Adjust broth to taste. If too peppery, add a good bit of fenugreek and a little coriander.