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Ingredients
Wild Game Soup with Pancakes and Mushrooms
- For the Game Broth
- 800 grams Venison bone (such as deer or boar,preorder with butcher, substitute beef bone)
- 1 carrot
- 100 grams Celery
- 100 grams Leeks
- 1 large onion
- 1 Tbsp Canola oil
- 5 Juniper berries
- 1 tsp peppercorns
- 2 bay leaves
- 80 milliliters dry sherry
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- The the pancakes
- 1 egg
- 200 milliliters milk
- 100 grams Pastry flour
- salt
- freshly ground peppers
- 5 Tbsps clarified butter
- 250 grams mixed Mushrooms (such as chanterelles, ceps)
- 1 carrot
- 3 Tbsps chopped parsley
For the broth, cook the bones, preferably the day before, for about 8 minutes in plenty of water, drain in a colander and rinse. (Thus, the turbidity will be eliminated).
Rinse or clean carrot, celery, leek and onion and coarsely chop. In a large saucepan heat oil and brown soup vegetables for 2-3 minutes. Add bones and spices, brown briefly. Deglaze with sherry, add 1.5 liters water and simmer for about 1 hour. Then strain through a fine sieve and season with salt, pepper and nutmeg. Refrigerate until ready to eat.
For the pancakes, mix together egg, milk and flour. Season well with salt and pepper and
allow to rest for about 20 minutes. Heat 2 tablespoons lard and make thin pancakes. Allow pancakes to cool, then cut them into thin strips.
Clean the mushrooms thoroughly. Peel carrot and dice finely. Brown both on all sides in remaining lard for about 5 minutes. Season with salt and pepper.
Bring game broth to a boil, remove from heat, add pancake strips and mushrooms and serve sprinkled with parsley.
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |