Autumn Venison Soup

Ingredients

• 600 g venison loin
• 300 g mixed mushrooms (e.g., chanterelles and porcini)
• 5 Tbsp plant oil
• 1 onion
• 1 Carrot
• 200 g celeriac
• 1 bay leaf
• 1 tsp juniper berries
• 1 tsp peppercorns
• 100 ml red wine
• 250 ml game stock
• Salt
• pepper (ground)
• 4 tbsp Sour cream
• 4 tbsp chopped parsley

Instructions

1. 1.

   Wash the venison, pat dry and cut into strips. Clean the mushrooms and dice them small. Sear the meat in 2 tbsp hot oil briefly in a pot, then remove. Next, sear the mushrooms in another 2 tbsp hot oil, remove and set aside. Peel, dice onion, carrot and celeriac, brown them in the remaining oil. Add bay leaf, juniper berries and peppercorns, deglaze with red wine, stock and about 400 ml water. Simmer gently for about 20 minutes, stirring occasionally.

2. 2.

   Strain through a sieve into another pot and adjust thickness by adding more water or reducing further. Return mushrooms and meat to the soup, simmer on low heat for about 10 minutes until tender. Season with salt and pepper.

3. 3.

   Serve in bowls, garnish with dollops of sour cream, sprinkle parsley and serve.