Summary

Ingredients

• 1 ½ liter game stock
• 300 g ame meat, from Hesse or le
• 1 large carrot
• 2 stalks celery
• 1 sprig thyme
• 2 egg whites
• 2 onions)
• 1 clove garlic
• 1 clove (s)
• 1 bay leaf
• 5 juniper berries
• 5 peppercorns
• 1 dash soy sauce
• 1 dash balsamic vinegar
• 2 cl port wine
• 80 g meat, (poultry breast)
• 80 ml cream
• 2 drops oil, (truffle oil, good)
• salt
• pepper
• Cayenne pepper

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Instructions

1. Put the game meat, carrot and celery through the meat grinder (minced meat slice). Open the thyme and add to the mass with the egg white. Press on the garlic, cut the onion with the skin into eighths and add. Add the remaining spices (clove, bay leaf, pepper and juniper), soy sauce, balsamic vinegar and port wine and stir everything through. Put everything together with the game stock in a large saucepan and heat slowly. Let simmer for at least 40 minutes.
2. Cut poultry into cubes and finely chop in a blender with salt, pepper, cayenne and truffle oil. Then add the cream and mix again briefly. If there are tendons in the mass, pass them through a sieve. Taste again, if you want, you can refine your dumplings with chives. Now use two teaspoons to form cams from the mass and cook them in boiling salted water for about three minutes.
3. After the cooking time, carefully pass the consommé through a strainer or kitchen towel (well cooked, without washing powder!) Or a coffee filter. If necessary, add some seasoning or let it boil down to intensify the taste.
4. Serving:
5. Put the poultry truffle dumplings in a decorative but heat-resistant glass and fill up with the game consommé. Served this way, the clear, beautiful soup really comes into its own!