Game Stock with Pancakes and Mushrooms

Ingredients

• 800 g game bones (order in advance at the butcher, or substitute beef bone broth)
• 1 Carrot
• 100 g celery
• 100 g leek
• 1 large onion
• 1 tbsp Rapeseed Oil
• 5 juniper berries
• 1 tsp peppercorns
• 2 Bay leaves
• 80 ml dry sherry
• Salt
• Pepper (ground freshly)
• Nutmeg (freshly grated)
• 1 egg
• 200 ml milk
• 100 g flour
• Salt
• Pepper (ground freshly)
• 5 tbsp clarified butter
• 250 g mixed mushrooms (e.g., chanterelles, porcini)
• 1 Carrot
• 3 tbsp chopped parsley

Instructions

1. 1.

   For the broth, preferably the day before, cook the bones in plenty of water for about 8 minutes, strain and rinse to remove cloudiness.

2. 2.

   Wash or trim the carrot, celery, leek, and onion; roughly chop. In a large pot heat the oil and sauté the soup vegetables for 2–3 minutes. Add the bones and spices, stir briefly. Deglaze with sherry, add about 1.5 L water, and simmer gently for about an hour. Strain through a fine sieve, season with salt, pepper, and nutmeg. Chill until serving.

3. 3.

   Whisk together the egg, milk, and flour for the pancakes. Season well with salt and pepper and let rest for about 20 minutes. Fry thin pancakes in 2 Tbsp hot clarified butter one at a time. Cool and cut into thin strips.

4. 4.

   Clean the mushrooms thoroughly. Peel and dice the carrot. Sauté both in the remaining butter for about 5 minutes on all sides, seasoning with salt and pepper.

5. 5.

   Bring the game stock to a boil, remove from heat, add the pancakes and mushrooms, and serve sprinkled with parsley.