Wild Game Soup with Chanterelles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,300 cal. | (62 %) | ||
| Protein | 23.27 g | (24 %) | ||
| Fat | 65.24 g | (56 %) | ||
| Carbohydrates | 116.02 g | (77 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.23 g | (14 %) |
| Vitamin A | 398.18 mg | (49,773 %) | ||
| Vitamin D | 2.77 μg | (14 %) | ||
| Vitamin E | 0.47 mg | (4 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.55 mg | (50 %) | ||
| Niacin | 8.33 mg | (69 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 31.24 μg | (10 %) | ||
| Pantothenic acid | 0.89 mg | (15 %) | ||
| Biotin | 3.58 μg | (8 %) | ||
| Vitamin B₁₂ | 0.19 μg | (6 %) | ||
| Vitamin C | 15.43 mg | (16 %) | ||
| Potassium | 666.99 mg | (17 %) | ||
| Calcium | 58.89 mg | (6 %) | ||
| Magnesium | 39.14 mg | (13 %) | ||
| Iron | 5.28 mg | (35 %) | ||
| Iodine | 12.23 μg | (6 %) | ||
| Zinc | 2.31 mg | (29 %) | ||
| Saturated fatty acids | 4.84 g | |||
| Cholesterol | 76.63 mg |
Ingredients
- For the roast
- 400 grams Venison (shank)
- 150 grams carrots
- 80 grams Parsnips
- 100 grams Leeks
- 2 thyme
- 5 Juniper berries
- 1 bay leaf
- 1 cloves
- 8 peppercorns
- 1 smashed garlic clove
- 1 splash balsamic vinegar
- 5 egg whites
- 5 crushed Ice cubes
- 2 halved onions
- 4 liters Game stock
- salt
- freshly ground peppers
- The deposit
- 400 grams Chanterelle
- 250 grams Bacon (cut into small cubes)
- cooked Venison (cut into small cubes)
- 1 bunch fresh parsley (finely chopped)
Preparation steps
Put the meat, carrots and parnsips through the coarse setting of a meat grinder. Rinse the leeks and cut into small pieces. Add to the meat mixture along with the thyme, juniper, bay leaves, cloves, peppercorns and garlic. Stir in the balsamic vinegar and egg whites, and season the meat mixture with salt and pepper.
Add the meat mixture to a saucepan along with the ice cubes and onion halves. Stir in the game stock. Heat the mixture, while stirring with a spatula, so that the meat rises to the surface.
When the broth boils, don't stir. Reduce the temperature to low and simmer for 30 to 40 minutes. Stain the mixture through cheesecloth into another pot and season with salt and pepper.
Clean the chanterelles with a damp paper towel and quarter. Add the bacon to a skillet and fry until crisp. Add the chanterelles and allow to cook until golden. Stir chanterelles, bacon and venison to the broth. Divide the soup between plates and sprinkle with parsley.
