Game Broth with Dumplings

Chop the bones, put them in a saucepan. Pour clear soup, add the chopped vegetables, let everything bubble together. Halve the onion, roast the cut surface in a frying pan, add to the saucepan with spices, season with salt, pepper and nutmeg.

Simmer soup at moderate temperature for 120 minutes, strain through a sieve, cool and then clarify. Reheat, season, refine with Madeira.

Put the venison through a meat grinder, mix with whipped cream and egg white until smooth, bind with oat flakes, season with nutmeg, pepper, salt and cayenne pepper. Cut dumplings from the quantity with a teaspoon and cook in the boiling vegetable soup.

Five minutes before the end of cooking, add the Brussels sprouts and cook. Heat the soup with the dumplings, season repeatedly, arrange decoratively, sprinkle with roasted peas or white bread cubes and bring to the table.

(neck, breast) or game coarsely chopped and mixed with chopped vegetables (2 carrots, 1 stick of leek, a little celery) as well as 4 egg whites and perhaps some ice cubes in a saucepan. Fill up with the cold soup, boil while stirring. Leave to infuse for 30 minutes, then strain through a sieve or dish rack. The more meat you use, the stronger the clear soup will be.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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