Soup · National
Wildsuppe
Dark and aromatic game soup from roasted venison bones with juniper, red wine, and root vegetables.
D DairyC Celery
Ingredients
- 1kg venison bones, roasted
- 2 carrots, 1 celeriac, 1 onion roughly chopped
- 8 juniper berries
- 200ml red wine
- 2L water
- 3 bay leaves and fresh thyme
Method
- Roast venison bones at 220C for 30 minutes until deep brown.
- Transfer to a pot with vegetables, juniper, bay, and thyme. Cover with water.
- Simmer 2 hours. Add wine in the last 30 minutes.
- Strain carefully through muslin. Season. Serve as a clear soup.