Game broth

Ingredients for 4 servings:

• 1 kg bones and game parts, e.g. from deer, roe deer, wild boar
• 1 bunch of soup vegetables
• 2 onions, with skin
• 4 juniper berries
• 6 peppercorns
• 2 bay leaves
• Salt
• Water
• 2 egg whites
• 2 eggs, the cleaned shells
• 2 tbsp water, cold
• 2 tbsp sherry

Instructions

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

Wash the venison trimmings thoroughly. Wash and trim the soup vegetables and onions. Do not peel the onions. Add them to just enough boiling salted water with the spices to cover everything and simmer for about 1 1/2 hours; the meat must be cooked through. Remove the venison and chop it finely. Strain the soup through a sieve and return it to the pot. Whisk the egg whites with the broken eggshells and water and add it to the hot broth. Simmer for about 10 minutes to absorb any suspended solids. Strain the broth through a clean cheesecloth, season with sherry, add the meat, and serve.