Venison soup with meatballs

Ingredients for Venison soup with meatballs

Instructions for Venison soup with meatballs

To prepare the Venison soup with meatballs recipe, please follow these instructions:

The Wildlife Fund (can be cooked in advance) Came second in the leg and a plate and Brown it in the oven at 225 ° for 25 min. Makes the herbs in a position. They are cut into small pieces, and white onion chopped. Sauté it in butter, and pour the red wine. Let simmer for a few minutes. Com vildtben and the rest except salt in. Pour cold water on to the covers. Boil up, foam thoroughly, and add salt. Boil (not buller boiling!) in 2-3 hours until meat release legs. Term Fund, and cook in for about 1.5 liters.

Chestnuts
RIDs a cross at the top of the chestnuts and bake them in a hot oven 200 ° for about 15 minutes. Take the chestnuts out of their shell and cut into 1/8-parts

Færdiggøring of soup
Cook until sherry into the ca by half, came the soup on, pour the chestnuts in and cook for about 10 minutes. Blend the soup. Season with salt and pepper. Add venison and cook for around 10 minutes. Meatballs Stir the minced meat with flour, eggs, cream, salt and pepper. Let the dough rest for about 20 minutes. Cook approximately 1 litre of salted water. Pocher buns therein until they are firm and flowing. When the soup is to be served, add the meatballs and a small knob of butter. Serve with French bread.