Cooking time: 90 min. (Kelomat: 20 min)
Per person about 1883 joules / 450 calories.
Rinse the ready-to-cook venison, dry it and cut it into 2-3 cm cubes. Cut the bacon into small cubes as well. Rinse, clean and chop the soup vegetables. In a large saucepan or in a kelomat, render the bacon. Add the meat and the soup vegetables and sauté heartily. Pour in the clear soup. Put all the spices in a linen bag and hang it in the pot. Cook at the lowest temperature for 90 minutes (20 minutes in the Kelomat). Now remove the spice bag. Mix the flour in a little bit of cold water and thicken the soup slightly with it. Add the wine, cranberry jam, salt and pepper to taste. If the soup is to be served as a party soup, perhaps spice it up with a few drops of Tabasco. In the meantime, clean the mushrooms, cut them in half and steam them in butter (or take them out of the can and drain them) and heat them in the soup. Fill the game soup into cups, put a blob of whipped cream on each unit and sprinkle a little bit of chopped parsley on top. Bring to the table immediately.
This goes well with it: Fresh white bread Port or sherry as a drink.
Our tip: Use bacon with a strong flavor – this will give this dish a special touch!