Fruity Venison Goulash Soup

Ingredients

• 750 g venison goulash (or red deer goulash)
• 2 tbsp clarified butter
• 250 g onions
• 2 Garlic cloves
• 1 bundle mirepoix
• 1 l hot meat broth
• 250 ml robust red wine
• 1 small can peeled tomatoes
• 1 chili pepper
• 2 Bay leaves
• 1 tsp fresh thyme leaves
• 2 tsp sweet paprika powder
• 0.25 tsp ground cumin
• a pinch nutmeg
• 0.25 tsp clove powder
• Salt
• black pepper (freshly ground)
• 300 g seedless grapes
• 75 g crème fraîche

Instructions

1. 1.

   Brown the meat in a large pot with hot clarified butter over high heat on all sides.

2. 2.

   Peel and finely chop the onions and garlic cloves. Wash, trim, and cube the mirepoix. Add the mirepoix, onions, and garlic to the meat and sauté briefly. Pour in the broth, red wine, and canned tomatoes with juice, then bring the soup to a boil.

3. 3.

   Wash the chili pepper, halve it lengthwise, remove membranes and seeds. Finely chop the pepper and add it along with bay leaves, thyme, paprika, cumin, nutmeg, and clove powder to the soup; season with salt and pepper. Cover and simmer on low heat for 90 minutes.

4. 4.

   Wash the grapes, pluck them from their stems, and let them drain.

5. 5.

   Stir in the crème fraîche, add the grapes, and allow the soup to simmer gently for a few more minutes before serving.