Game soup

Ingredients for 8 servings:

• Bones from 1 hare or a venison leg
• 2 ½ liters of water
• 1 carnation(s)
• 20 g salt
• 100 g fat
• 50 g onion(s)
• 1 jar red wine
• 125 g flour
• 50 g leek
• 1 pinch(s) of pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

from my grandmother’s country cookbook from 1918

Any remaining meat is removed from the game bones, finely weighed, and placed in the red wine. The bones are finely chopped and simmered with the leek for two hours. Then, brown the fat, flour, and onion, add the bone broth, and simmer for half an hour. The broth is then strained through a sieve, mixed with the red wine and meat, and seasoned with salt and pepper.