Game feather soup with meat dumplings

Ingredients:

For the Broth:

• 1.5 kg carcasses of ducks, geese, partridges, hares, woodcock, snipe, or pheasants: Choose a combination of game bird carcasses for a rich, deep flavor. The mix can include the bones and remnants after removing the main meat cuts.
• 1 large onion, coarsely chopped: Adds a mild sweetness and enhances the flavor of the broth.
• 1 small parsnip, sliced: Contributes a slight earthiness and sweetness.
• 3 carrots, sliced: Carrots provide a natural sweetness and help balance the broth's flavors.
• 2 celery stalks, coarsely chopped: Adds an aromatic, slightly bitter note to balance the broth.
• 1 liter of partridge or other game bird stock: This serves as the base liquid, deepening the flavor of the broth and infusing the dish with the essence of game birds.
• 3 sprigs of parsley: Fresh parsley adds a hint of freshness to the broth.
• 1 bay leaf: Provides a subtle herbal undertone that enriches the overall flavor.
• 2 garlic cloves, crushed: Crushed garlic adds a savory depth.
• A generous pinch of thyme: Thyme complements the game flavors with its warm, earthy aroma.
• 1 teaspoon of crushed black pepper: Adds a mild spiciness that enhances the dish without overpowering it.

For the Dumplings:

• 50 g hare and/or duck meat: Dice the meat finely; this will be added to the dumplings for texture and flavor.
• 25 g butter: Adds richness to the dumplings, making them tender and flavorful.
• 250 ml all-purpose flour: Forms the base of the dumpling dough.
• 2 ½ teaspoons baking powder: Helps the dumplings to rise and become light.
• ¾ teaspoon salt: Enhances the flavors in the dumplings.
• 1 sprig of parsley, chopped: Fresh parsley adds color and a fresh herbal note.
• 1 egg: Binds the ingredients together and gives structure.
• 200 ml buttermilk: Adds a subtle tanginess and makes the dumplings soft.
• A generous pinch of rosemary: Adds a fragrant, earthy flavor to the dumplings.
• 1 liter partridge stock: This is used to cook the dumplings, infusing them with even more game flavor.
• Salt and pepper to taste: Adjust the seasoning as needed.

Preparation:

Step 1: Preparing the Meat for the Dumplings Begin by preparing 50 g of hare and duck meat. Carefully clean and trim the meat to ensure there are no bones or gristle. Dice the meat into small, uniform pieces, approximately 1 cm each. This will allow it to cook evenly when incorporated into the dumplings later. Once prepared, cover and place in the refrigerator to keep cool until needed. Keeping the meat cold helps preserve its texture for better incorporation into the dumpling batter.

Step 2: Roasting the Carcasses and Vegetables Preheat your oven to 230°C (450°F). Place the game bird carcasses in a roasting pan large enough to spread them out evenly. Roast in the oven for 30 minutes, turning them occasionally to ensure even browning. This step is essential for extracting maximum flavor, as the browning process brings out the rich, roasted aromas of the meat.

After 30 minutes, add the coarsely chopped onion, sliced parsnip, carrots, and celery to the roasting pan. Return the pan to the oven and roast for another 30 minutes, stirring the vegetables and carcasses occasionally to prevent sticking or burning. The carcasses and vegetables should be well-browned to develop deep flavors but not blackened, as this would add bitterness.

Step 3: Preparing the Broth Once roasted, transfer the carcasses and vegetables to a large, heavy-bottomed saucepan. Add 1 liter of partridge stock, along with the crushed garlic, bay leaf, thyme, parsley sprigs, and crushed pepper. Season lightly with salt, as you can adjust the saltiness later if needed.

Place the saucepan over medium-high heat, and bring the mixture to a boil. Once it begins to boil, reduce the heat to low and let it simmer gently for 4 hours. During simmering, you may notice a layer of impurities forming on the surface. Skim these off regularly with a spoon to keep the broth clear. This simmering time allows the flavors to concentrate, creating a rich, aromatic broth.

As the broth cooks, you may need to add water occasionally to keep the liquid level consistent. This helps maintain the broth’s intensity without letting it become too reduced. After the 4 hours are up, carefully strain the broth through a fine mesh or cheesecloth to remove all solids. Let the broth cool slightly, then skim off any fat on the surface.

Step 4: Making the Dumpling Dough While the broth is cooking, you can begin preparing the dumplings. Start by placing the butter and flour in a food processor. Pulse for about 5 seconds until the mixture resembles coarse crumbs, with small butter pieces still visible. This will ensure the dumplings have a light texture.

Lightly beat the egg in a separate bowl and add it to the flour mixture. Add the reserved diced meat, buttermilk, chopped parsley, rosemary, salt, and pepper. Stir gently until just combined, being careful not to overmix, as this could make the dumplings dense. The dough should be slightly sticky and hold together when scooped.

Step 5: Cooking the Dumplings Bring the second liter of partridge stock to a gentle boil in a wide saucepan. This stock will impart additional flavor to the dumplings as they cook. Use a tablespoon to scoop out portions of the dumpling dough, shaping them as you drop them gently into the simmering stock. Cover the pan with a lid and let the dumplings cook for about 10 minutes over low heat. This gentle simmering will allow the dumplings to puff up and cook through without falling apart.

After 10 minutes, check a dumpling to ensure it is fully cooked inside. If needed, simmer for an additional 2-3 minutes until they reach the desired texture.

Step 6: Serving the Dish To serve, place a few dumplings in each soup bowl. Carefully ladle the hot game broth over the dumplings until they are almost submerged. The broth should be clear, flavorful, and aromatic, with the roasted notes from the game carcasses coming through. Garnish each bowl with a sprinkle of freshly chopped parsley for color and an added hint of freshness.

For an added touch, you can serve this dish with a side of crusty bread to soak up the rich broth, or pair it with a light, game-friendly wine such as a Pinot Noir or a Grenache. This dish is best enjoyed hot, so serve immediately after assembling each bowl. The flavors will have melded beautifully, creating a hearty, satisfying meal with a rustic, comforting appeal.