Game soup

Ingredients for 4 servings:

• 500 g game meat, lean (venison or roe deer)
• 150 g bacon, streaky
• 1 stalk(s) leek
• 1 piece(s) celeriac
• 1 parsley root(s)
• 1 liter Game stock
• 1 bay leaf
• 2 cloves
• 4 peppercorns
• e.g. sauce thickener or flour
• 150 ml red wine, dry
• 2 tbsp cranberries
• Salt and pepper, from the mill
• 1 jar chanterelles, extra small
• Tabasco
• 125 ml cream
• 1 tbsp parsley, chopped

Instructions

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

If eaten in sufficient quantities, it is also suitable as a party dish

Clean and chop the vegetables, dice the meat. Fry the diced bacon, brown the meat and vegetables in it, and pour in the stock. Add the bay leaf, cloves, and peppercorns in a spiced egg or tea strainer, bring the soup to a boil, and simmer over low heat for 90 minutes, then remove the spices. If desired, thicken the soup lightly with sauce thickener or mixed flour. Add the cream, bring to a boil briefly, and season well with wine, salt, pepper, Tabasco if desired, and the cranberries. Simmer until the flavor is well-rounded. Add the mushrooms and heat through. Serve sprinkled with parsley. If you cook game frequently throughout the year, you can also boil the trimmings and freeze the broth, then use this instead of the prepared stock.