Venison Soup
Over a year ago
5,842 views
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
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
This is taken from a recipe in the New Covent Garden soup book. Really special soup - the tarragon makes it!
Method
-
1
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
Similar Recipes
View all similar
Comments (0)