Venison Soup Recipe at MyDish

Venison Soup

4 stars based on 2 reviews Rate this Recipe

Method

  • 1. Melt the butter and cook the onion and garlic for 5 minutes, without colouring
  • 2. Add the mushrooms and venison and cook for 2 minutes
  • 3. Stir in the flour, tomato puree and tarragon
  • 4. Add the stock and red wine
  • 5. Bring to the boil, and then reduce heat and simmer (with lid on) for approx 45 minutes

    • Comments Add your comment

    Add a comment

    Ingredients

    •  
    • VENISON SOUP INGREDIENTS
    • 40g butter
    • 2 menium onions. chopped
    • 1 crushed garlic clove
    • 125g chestnut mushrooms. sliced
    • 200g venison. cut into small strips
    • 1 dessertspoon plain flour
    • 2 tablespoons tomato puree
    • 1 dessertspoon chopped tarragon
    • 1 litre game or beef stock
    • 110ml red wine
    •  salt and pepper

    By Views 2912  Added Sat Aug 22 2009


    This is taken from a recipe in the New Covent Garden soup book. Really special soup - the tarragon makes it!