Deer soup tastes delicious on a dark autumn evening or a cold winter day. I have used power I had in the freezer, but you can also use game funds, which you can buy in the grocery store.
1/2 celery root in cubes
4 sliced carrots
1/2 leek in strips
1 finely chopped onion
600 g front part of deer, e.g. high back divided into cubes
4 sprigs of thyme
4 sprigs of rosemary
Salt and pepper
4 bay leaves
2 tablespoons olive oil
4 cloves finely chopped garlic
1 liter of deer power, or game fund and water
4 diced potatoes
Salt and pepper the meat and brown it in a pan with the onion in a little oil. Add all the ingredients except the potatoes. Pour on more power so that the meat and vegetables are covered. Bring to the boil and froth the soup with a ladle. Lower the temperature to medium and put on the lid. Let the soup simmer for two hours or more, until the meat is tender. Add the potato cubes and let the soup simmer at the same temperature until the potatoes are cooked.
Serve deer soup with flatbread or other good bread, such as walnut bread, which you will find a recipe for HERE.
You can find many more venison recipes HERE.
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