Double consommé of game under a puff pastry cover

Ingredients for 4 servings:

• 1 ½ kg bones from venison, hare, deer, poultry, veal, possibly trimmings
• ¾ kg vegetables (roasted vegetables – carrots, leeks, celery, onions, garlic)
• 1 small can of tomato paste
• 4 juniper berries
• 50 g smoked bacon (1 slice)
• Rosemary, thyme, flat-leaf parsley
• 1 dl olive oil, cognac, gin
• ½ liter red wine
• ½ kg veal from the leg, minced
• 1 carrot(s)
• 1 spring onion(s)
• 20 g mushrooms (trumpet mushrooms, porcini mushrooms, button mushrooms)
• 6 eggs
• 1 pc. puff pastry
• Ice, cubed
• 10 peppercorns
• 4 grains allspice
• 1 carnation(s)
• 1 bay leaf
• 1 small onion(s)
• 1 piece(s) celery, small
• Salt
• pepper
• Tabasco

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

Double game broth

First, cook the basic broth: Place the bones and, if using, any trimmings in a roasting pan that isn’t too deep. Pour the olive oil over them and mix well with your hands so that everything is coated. Cut the bacon rashers into 4 pieces and add them as well. Place the roasting pan in a preheated oven at 220 degrees Celsius. Cut a medium, unpeeled onion crosswise and place the cut sides on a hot stovetop until it is black (!!!). It doesn’t smell good, but it’s how it’s supposed to be! After about 10 minutes, remove the roasting pan, turn the bones over, add the tomato paste as evenly as possible, and return it to the oven. Roughly chop the roasted vegetables and, after another 10 minutes, add them to the bones along with the herbs (parsley, thyme, rosemary). Turn everything over so that the heat reaches as evenly as possible. Fill a large pot with about 3 liters of cold water. Add a little salt. Put the spices (pepper, allspice, and juniper crushed) and the clove into a special tea infuser (I only have one for this purpose) and add them to the water along with the blackened onion and bay leaf. After about 30 minutes (the bones must be nice and brown), scoop the contents of the roasting pan completely into the water. Deglaze the roasting pan with the wine, loosen all the roasted ingredients, and add them to the pot. Heat the pot to maximum. If any foam forms at the beginning, carefully lift it off and discard it. As soon as the foam stops, reduce the heat, cover with a crack, and let the broth simmer for 4-5 hours. A dash of cognac and a dash of gin can’t hurt. Let the broth cool and strain. I first remove the bones and then pour the rest through the finest sieve possible. Then remove the fat. The game broth is now ready. In addition to the consommé, it can also be used as a basis for fine Game sauces can be used. I always freeze some. Now comes the double consommé: Put 1 liter of stock in a pot, add finely chopped carrot, celery, leek and onion and about 10 ice cubes. Also add the minced veal and a tea infuser with spices (as above for the stock, but half the amount) to the pot. Add a few dashes of Tabasco. Crack the eggs, carefully (!!) separating the yolks from the egg whites. Whisk the egg whites (I even use the crushed shells) into the cold stock. Turn on the heat and increase it very, very slowly. Always scrape the bottom of the pot with a spatula to prevent sticking. As soon as the stock gets so hot that the first egg white flakes form, stop stirring and increase the heat to maximum. Just before the stock boils, reduce the heat so that it is just simmering. The egg whites, peels, roasted vegetables, and minced meat will now form a so-called consommé on the surface, binding all suspended solids from the broth and leaving behind an amber-colored, crystal-clear, and aromatic consommé. After about 10 minutes, carefully lift the consommé out with a ladle, and voilà! Allow about 10 minutes for serving: Heat the consommé, roll out the puff pastry, and cut out round sheets about 1 cm wider than the soup bowls. Cut the spring onions (the green part) into 3 cm long pieces, separate them, and cut them lengthwise into very fine strips. Also cut a few very fine strips of carrot. Place a few carrot and onion strips in each soup bowl, add one or two small mushrooms, and fill with the consommé. Brush the rims of the soup bowls with the remaining egg yolk and place the puff pastry lids on top, folding them over and pressing firmly. Brush one or two coats of egg onto the center of the lid. Caution: Do not pierce! Place in a preheated oven at 180 degrees Celsius. As soon as the domed puff pastry lid begins to brown, remove it and serve immediately. A gigantic appetizer!