Game Meat and Mushroom Broth
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 5 min.
Ready in
Ingredients
for
4
- For the soup
- 1 stale Bread roll
- 2 Tbsps vegetable oil
- 1 ½ cups elk meat
- 2 bay leaves
- 3 allspice
- 2 cups elk meat (from the shoulder including bones, diced and minced)
- ½ Celery root (peeled and diced)
- 3 carrots (peeled and diced)
- 3 cups fresh Chanterelle
- 1 onion (peeled and diced)
- Plus
- 4 ripe Tomatoes (peeled and diced)
- 1 egg
- Rose paprika powder
- 4 Chapatis (if desired)
- 2 Tbsps fresh parsley (chopped)
Preparation steps
1.
Soften the bread roll in lukewarm water. Heat the oil in a pot and fry the bones on a high heat. Fill with 1 1/2 litres water and add the spices and pinch of salt. Simmer on a medium heat for 1 1/2 to 2 hours and then sieve into a new pot.
2.
Cook the potatoes in salt water for around 30 min. Drain, peel and mash and leave to cool slightly.
3.
Add the egg and the flour to the mashed potatoes and season with salt and nutmeg. Knead everything into a smooth dough and shape into a roll approximately the thickness of a finger. Cut into pieces approximately one and a half centimetres thick. Press with fork and leave to rest for around 10 min covered with a tea towel.
4.
Placed the gnocchi in boiling salted water and cook for around 3-4 min. The gnocchi are finished when they rise to the surface of the water. Remove the gnocchi from the pot with a draining spoon and drain well.
5.
Wring out the bread roll well and mix with the minced meat and the egg. Season with salt, ground black pepper and paprika. Shaped the mixture into small balls and add them to the hot broth along with the vegetables and mushrooms. Simmer on a medium heat for around 15 min.
6.
Add the gnocchi, heat through, season to taste and then serve the soup with grilled chapatis. Serve garnished with parsley.
