“A new and modern approach to game cookery. Gone is the same old stuff and in are some new observations.”  -PHIL VICKERY

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Easy Grouse Soup with Rice Noodles & Beef Marrow

5.0/5 rating 1 vote
  • Serves: 4
  • Prep Time: 40 mins
  • Ready in: 70 mins
  • Difficulty: Moderate
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Easy Grouse Soup with Rice Noodles & Beef Marrow

Easy it is, but this does take a little preparation time. The secret is to keep everything nice and simple, leaving the strong flavours to come to the fore themselves. The other thing to stress here is that the grouse must be pink – gently poach this fabulous meat for a few seconds only. Marrowbones are getting easier to find nowadays, partly due to being featured on television programmes and used by top chefs. I have just come back from Atlanta, Georgia, where even a burger chain is ordering a half-cut roasted marrowbone as a side.


  • 4 grouse, legs removed and chopped; breasts removed, skin on; carcasses roughly chopped
  • 2 tablespoons any oil
  • 750ml game stock
  • 2 garlic cloves, chopped
  • 1 tablespoon finely chopped fresh red chilli
  • 1 small leek, split, washed well and finely chopped
  • 1 small onion, finely sliced
  • 1 red pepper, deseeded and finely chopped
  • 100g very thin dried rice noodles
  • 100g button mushrooms, finely sliced
  • salt and freshly ground black pepper
  • marrow from 1kg middle-cut thigh beef bones
  • '&&g Iceberg lettuce, finely shredded
  • 2 tablespoons roughly chopped fresh coriander

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Heat a large non-stick frying pan; add the oil and the chopped leg meat from the grouse, along with the carcass, and gently fry for a good 10 minutes to brown really well. Pop into a large saucepan, add the stock and bring to the boil, then reduce the heat and gently simmer for 30-40 minutes.

Skim the oil and any bits from the surface. Strain well, discarding the cooked bones, return to the washed-out saucepan and skim again.

Add the garlic, chilli, leek, onion and red pepper and bring to the boil, then reduce the heat and simmer for 15 minutes or until the vegetables are just cooked.

Add the rice noodles and mushrooms and then simmer just until the noodles have softened – this will not take long, seconds probably. The flavour will now be really developed and the liquid slightly reduced, so you may have to add a little water if the soup is getting too thick.

Season well with salt and pepper.

Slice the grouse breasts lengthways into thin strips, about $mm wide, and cut the marrow into &cm cubes.

When ready to serve, reheat the soup. Drop in the lettuce and grouse and just warm – do not overcook.

Finally, add the marrow and coriander and leave for 1 minute, then quickly serve in warm deep bowls.

Phil's Tips

A butcher will sell or split the bones for you so that you can remove the marrow.

Bear in mind that the colder the marrow, the easier it is to remove. The silkiness that the marrow gives to the soup is amazing!

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“A new and modern approach to game cookery. Gone is the same old stuff and in are some new observations.”    - PHIL VICKERY

About Simon Boddy

Game-the-book-smallSimon Boddy has been in the meat trade for nearly 30 years, starting in a supermarket and then moving on to butchers shops and catering butchers. He owns the award-winning Best Butcher in Milton Keynes.

About the Book

Game, new ways to cook & cure - Phil Vickery, Simon Boddy

Game-the-book-smallThe tempting recipes and expert advice in this book put game firmly back on the menu. Popular TV chef Phil Vickery and award-winning butcher Simon Boddy demystify the subject by showing you how to prepare and cook a whole range of wildfowl, fish, feathered and furred game at home. Phil’s inventive and internationally influenced dishes cover everything
from Pot Roast Coconut Stuffed Partridge and Spiced Pigeon with Green Lentils to Thai Quail Salad, Japanese Mirin Salmon

  • Web Price: £15.99
  • RRP: £19.99
  • ISBN: 9780857831033
  • Format: Hardback
  • Size: 255 x 204 x 11mm
  • Pages: 224
  • Published: 7th Aug 2014
  • Kyle Books

The Times Magazine

The time mag
Eat! The good game guide

From venison pasta to rabbit paella, chef Phil Vickery and award-winning butcher Simon Boddy are on a mission to get game back on the menu in domestic kitchens.  - Tony Turnbull

Alongside 8 recipes from GAME
Published Sat August 9 2014