Game consommé with truffle dumplings

Ingredients for 5 servings:

• 1 ½ liters of game stock
• 300 g game meat, from Hesse or leg
• 1 large carrot(s)
• 2 stalk(s) Celery
• 1 sprig(s) of thyme
• 2 egg whites
• 2 onions
• 1 clove(s) garlic
• 1 carnation(s)
• 1 bay leaf
• 5 juniper berries
• 5 peppercorns
• 1 dash of soy sauce
• 1 shot of balsamic vinegar
• 2 cl port wine
• 80 g meat (poultry breast)
• 80 ml cream
• 2 drops of oil (truffle oil, good)
• Salt
• pepper
• Cayenne pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Mince the venison, carrot, and celery. Open the thyme and add it to the mixture along with the egg whites. Crush the garlic, cut the onion into eighths with the skin, and add it. Add the remaining spices (cloves, bay leaves, pepper, and juniper), soy sauce, balsamic vinegar, and port wine, and stir everything together. Place everything in a large pot along with the venison stock and heat gently. Simmer for at least 40 minutes. Dice the poultry and finely chop in a blender with salt, pepper, cayenne pepper, and truffle oil. Then add the cream and blend briefly again. If there are any tendons in the mixture, pass them through a sieve. Taste again; if you like, you can refine your dumplings with chives. Now use two teaspoons to form dumplings from the mixture and cook them in boiling salted water for about three minutes. After cooking, carefully strain the consommé through a sieve or kitchen towel (well-boiled, without detergent!) or a coffee filter. If desired, add a little more seasoning or let it simmer to intensify the flavor. To serve: Place the poultry truffle dumplings in a decorative, heat-resistant glass and fill with the game consommé. Served this way, this clear, beautiful soup really comes into its own!