Venison Preserves Soup

For venison chowder, in a large stockpot, bring venison neck, venison bones, carrots, parsley roots, celery root, leek, 1 onion, 3/8 l red wine, game seasoning and 2 l water to a boil and simmer until venison is tender.

Drain the soup through a sieve into a pot. Remove the venison and cut into small pieces with the vegetables. In a little butter lightly brown onion, add meat and vegetables, mix and pour soup and 1/8 l red wine.

Add parsley, thyme and marjoram and let simmer a bit more, season with salt and pepper.

In the meantime, make a preserving with flour and butter, add some cold soup and stir into the soup.

Bring the venison preserves to the boil again and serve.

Preparation Tip:

Garnish venison preserves with chopped parsley and thyme leaves.

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