Game Soup with Toasted Breadsticks

Ingredients

• 400 g game meat
• 200 g game bones
• 1 onion
• Salt
• 3 peppercorns
• 2 carrots
• 2 Garlic cloves
• 2 juniper berries
• thyme
• rosemary
• butter
• 0.25 l milk
• 4 eggs
• Salt
• 4 lettuce leaves
• 4 slices of white bread (deveined)
• 150 g rabbit liver
• 1 Shallot
• 1 tbsp butter
• Salt
• pepper (ground)
• 2 tbsp grated Emmental cheese

Instructions

1. 1.

   Sauté finely chopped meat and bones with a little fat. Roughly chop carrots and onion and add to the pan. Deglaze several times with water and let evaporate. Add 2 l cold water, bring to boil, then simmer gently for about 2 hours on low heat. Skim off foam repeatedly during cooking. After one hour add peppercorns, juniper berries, garlic, thyme, and rosemary.

2. 2.

   After cooking, strain the soup through a fine sieve or cloth and skim fat. Reheat the broth and reduce to about 3/4 l.

3. 3.

   For the egg custard whisk milk with eggs and a pinch of salt. Pour into a freezer bag and simmer in water for about 25 minutes. Remove, cool well, then carefully cut open the bag, remove the custard and shape into desired forms.

4. 4.

   Wash lettuce leaves, shake dry, and slice into fine strips.

5. 5.

   Clean rabbit liver and cut into pieces.

6. 6.

   Peel shallot and finely mince.

7. 7.

   Toast white bread slices.

8. 8.

   Sauté shallot in hot butter until translucent, add liver pieces and brown all sides so that the inside remains pink. Remove, let cool slightly, then mash with a fork. Season with salt and pepper. Spread the toasted bread slices with the liver filling, sprinkle cheese on top, briefly bake, and cut into corners.

9. 9.

   Heat broth again, season with salt and pepper, pour into bowls, and add egg custard just before serving with lettuce strips.

10. 10.

    Serve the baked toast sticks separately alongside.