Venison goulash soup

Ingredients for 4 servings:

• 700 g game meat (roe deer, wild boar, venison), from leg, neck or shoulder
• 300 g potatoes
• 2 carrots
• ½ stalk(s) leek, to taste
• 4 tbsp tomato paste
• 300 ml red wine, dry
• salt and pepper
• Herbs of Provence, dried
• Paprika powder
• Spice mix (wild), ground
• 2 large onions
• 1 jar chanterelles
• 1 tbsp broth
• 2 cloves garlic
• Oil, for frying
• 2 tbsp flour, for binding
• 3 tbsp jelly (cranberry)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A delicious soup for the colder season

Cut the venison into a ragout and the potatoes into small cubes. Dice the onion, slice the leek if desired, and finely chop or press the garlic cloves. Heat the oil in a pan, add the meat, and sauté. Once the meat has taken on some color, season generously with salt, pepper, and paprika. Brown the meat well (this is crucial for the color of the soup), add the onion, and sauté. Now add the garlic, game spice, and Provençal herbs and mix in. Then add the tomato paste, mix in, and sauté. Pour in the red wine and reduce the heat to low (this can be repeated). Now add the potatoes and, if desired, the leek, mix in, and pour in the water. Finally, add a little broth or stock and simmer everything on the lowest heat for about 1.5 hours. Finally, refine the soup with cream, cranberry jelly, and chanterelle mushrooms, thicken with a little flour, and season with salt and pepper.