Summary

Ingredients

• 700 g ame meat (roe deer, wild boar, sta), from le, neck or sheared meat
• 300 g potato (s)
• 2 carrot (s)
• 0.5 stick ½ leek, to taste
• 4 tablespoon tomato paste
• 300 ml red wine, dry
• salt and pepper
• Herbs Provence, dried
• Paprika powder
• Spice mixture (game), ground
• 2 large onions
• 1 glass chanterelles
• 1 tablespoon broth
• 2 cloves garlic
• Oil, for frying
• 2 tablespoon flour, to thicken
• 3 tablespoon jelly (cranberry)

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Instructions

1. Cut the game meat as a ragout and the potatoes into small cubes. Dice the onion, possibly cut the leek and chop or press the garlic cloves.
2. Heat the oil in a saucepan, add the meat and fry. As soon as the meat has taken on a little color, season it vigorously with salt, pepper and paprika powder. Sear the meat vigorously (this is crucial for the color of the soup), add the onion and sweat. Now add the garlic, the wild herbs and herbs from Provence and mix in and then add the tomato paste, mix in and sweat with it. Pour on the red wine and reduce over low heat (can also be repeated). Now add the potatoes and, if necessary, the leeks, mix in and pour water over them. Finally add a little more stock or stock and let everything simmer for about 1.5 hours on the lowest level.
3. Finally refine the soup with cream, cranberry jelly and chanterelles, thicken with a little flour and season with salt and pepper.