Summary

Ingredients

• 500 g venison, sheer (venison or roe deer)
• 150 g bacon, streaky
• 1 leek
• 1 piece (s) celeriac
• 1 parsley root (s)
• 1 liter game stock
• 1 bay leaf
• 2 clove (s)
• 4 peppercorns
• Sauce thickener or flour
• 150 ml red wine, drier
• 2 tablespoon cranberries
• Salt and pepper, from the mill
• 1 glass chanterelles, extra small
• Tabasco
• 125 ml cream
• 1 tablespoon parsley, chopped

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Instructions

1. Clean and chop the vegetables, cut the meat into cubes.
2. Leave out the diced bacon, fry the diced meat and vegetables vigorously and add the stock. Add the bay leaf, cloves and peppercorns in the spice egg or tea filter, bring the soup to a boil and simmer over a low heat for 90 minutes, then remove the spices.
3. If desired, bind the soup lightly with a sauce thickener or mixed flour. Add the cream, bring to the boil briefly and season well with wine, salt, pepper, possibly Tabasco and the cranberries and simmer until the taste is round. Add the mushrooms and let them get hot. Serve sprinkled with parsley.
4. If you cook game more often throughout the year, you can also boil the sections and freeze the broth and then use this instead of the finished stock.