Preparation work for the venison soup
- 2 to 3 kg elk or deer meat with bones (flank, shoulder, breast)
- 1 dl coarse sea salt
- 5 onions
- 5 carrots
- 5 carrots
- 8 to 10 bay leaves
- 25 allspice peppers
- 25 black peppers
Wash the meat first if necessary. Place the meat in a pot and pour the water over so that it is covered.
Boil the meat and carefully skim all the foam.
Add chopped onions, carrots and celeriac as well as all the peppers and bay leaves. Let the meat cook slowly on the stovetop.
When the meat is released from the bone, remove the pot from the stove. Allow the broth to cool down for a while and lift out the meat. Clean up any excess fats and bones.
Once the meat has cooled sufficiently, tear it into threads or cut into small cubes. You can put the bones back in the broth and continue to cook for a few hours, as the bones can still add flavour to the broth.
- 4 onions
- 6 to 8 carrots
- 1/2 celeriac
- 3 kg potatoes
- 300 g butter or oil
- venison broth
- 1 kg cooked elk or deer meat
- sea salt
- 2 dl finely cut parsley
Peel onions, carrots, celeriac and potatoes. Finely chop the onion. Cut the carrots and the celeriac into small cubes. Cut the potatoes into thumb-sized pieces.
Coat the bottom of the pot with butter, oil or both. Sautée the onions for a minute, then add the rest of the vegetables and potatoes. Cook the vegetables for about 15 minutes, stirring and turning them constantly. Take the pot off the hob and let it cool down for a while. Cooking the root vegetables and the potatoes like this adds sweetness to the richness of the soup.
Pour in the venison broth. Make sure that all the vegetables are well covered. If the broth runs out, add water.
Add the cooked meat and stew the soup slowly for half an hour.
Check the seasoning and add plenty of finely chopped parsley.