John Myers
Wild Soup
The perfect wild soup recipe with a picture and simple step-by-step instructions.
- 500 g Deer ribs
- 500 g Deer neck
- Salt and pepper
- 2 Pc. Rosemary sprigs
- 1 Pc. Sprig of thyme
- 200 ml Dry red wine
- 200 ml Beer
- 5 ml Oil
- 1 Pc. Onion
- 2 Pc. Bay leaves
- 0,5 Pc. Celery bulb
- 1 Pc. Leek stick
- 1 Bd Parsley
- 1 Pc. Carrot
- 400 ml Wild fund
- Fry the meat vigorously in a saucepan. Add the chopped onion and fry briefly. Pour the beer and red wine over it to deglaze. Then add the juniper berries and bay leaves. Put the lid on and let it simmer over low heat for about half an hour. Then pour on the game stock.
- Cut the carrot into slices and the celery into small pieces and add. Place the leeks and parsley in the pot without chopping them up. Leave some parsley behind. Then cook the whole thing gently for about 1 ½ hours.
- Then remove the leek, parsley and meat. Let the meat cool down a bit so that it can be cut better. Return about 1/3 of the finely chopped meat to the pot as an insert. Cut the fresh parsley into small pieces and pour over the soup.
- Arrange on deep plates, sprinkle with some chopped parsley if necessary. Serve with the baguette.
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