Clear Venison Soup

Fry the chamois bones and the chamois breast, cut into pieces, in a little fat. In a saucepan, sauté the roots and onions, also in a little fat, pour in cold water and add the sautéed chamois bones and the chamois breast. Season with juniper and peppercorns as well as thyme and cook very slowly on a low flame (or on the edge of the stove) for 3-4 hours. Let the soup cool down and remove all the fat. Strain carefully with a ladle through a fine hair sieve or better through etamin. Only now salt the soup and put it back on the fire. Bring to a boil and season with red wine and salt. Cut the meat into cubes and add.

Preparation Tip:

Homemade noodles or bacon gnocchi are suitable as a garnish.

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