Game soup from Bohemia

Ingredients for 4 servings:

• 500 g boneless venison, diced
• salt and pepper
• 75 g bacon
• 2 onions, roughly diced
• 1 tbsp tomato paste
• n. B. Juniper berry(s)
• some sugar
• 1 ½ liters of water or broth
• 125 ml condensed milk
• 1 tbsp mustard
• 1 tbsp currant jam or cherry jam
• 200 g prunes
• 1 jar red wine, approx. 200 – 250 ml content
• 1 organic lemon(s), juice and grated peel

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

Wash the diced venison thoroughly, dry, season with salt and pepper, and sauté in the rendered bacon along with the roughly diced onions. Once it has taken on a little color, add the tomato paste, a few crushed juniper berries, and a pinch of sugar. Top up with about 1 1/2 liters of water or stock, and simmer gently. Mix the condensed milk with the mustard and jam and add to the soup, allowing it to simmer. Meanwhile, soak the prunes in red wine. Then sauté with lemon juice and a little grated lemon zest. Add the stones to the soup, but with the broth.