Charred Wild Game Broth with Nettle and Root Vegetables

Nothing connects land and fire like a slow-cooked broth. This one blends the richness of game with the earthy sweetness of roots and the clean, green bite of nettle. It’s a meal that restores more than energy — it restores perspective. Every element here can be gathered, bartered, or sourced close to home. It’s nourishment drawn directly from the land.

Broth has always been a warrior’s food — light on effort, rich in reward. The meat simmers down to strength, the vegetables melt into sweetness, and the herbs bring calm. Cooked over steady coals or in a heavy pot by the hearth, it’s slow, smoky, and deeply grounding.

Ingredients

• 400 g wild game pieces (rabbit, pheasant, or venison trimmings)
• 1 onion, quartered
• 2 carrots, chopped
• 1 parsnip or small swede, chopped
• 2 handfuls young nettle tops (foraged or fresh)
• 1 bay leaf
• 1 sprig thyme or wood sage
• 1.5 litres water or light stock
• Salt + black pepper
• Optional: drizzle of wild garlic oil or spoon of bone marrow

Method

1. Build a calm fire and let it burn down to steady embers. Place a heavy pot directly on a trivet or stone base.
2. Sear the game pieces lightly in their own fat or a spoon of oil until browned. Add onion, carrot, and parsnip; cook until caramelised.
3. Pour in water or stock, add herbs, and bring to a gentle simmer. Skim any foam and move the pot to a cooler edge of the fire.
4. Simmer uncovered for 2–3 hours, adding water if needed. The broth should darken and thicken slightly.
5. Just before serving, add nettle tops to the pot. They’ll wilt instantly, adding freshness and mineral depth.

Pro Tip

Foraged nettles are best picked in spring or early summer, but young shoots can still be found on sheltered ground through autumn. Use gloves when harvesting and blanch before storage to neutralise the sting.

For a richer flavour, char the bones or vegetables directly on the embers before adding them to the pot — it deepens colour and adds subtle smoke to every sip.

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