Game Soup

Fry the bones in butter. Dice the celery, carrots, onions and add with the paradeis pulp. Flambé with cognac. Add the finely chopped leek, dust with flour and fill up with game broth. Add red wine, Madeira and spices and simmer for a while. Then remove the bones and strain the rest through a fine sieve.

As a garnish: finely chopped pointed morels and pre-cooked game meat.

Before serving, put a cream topping on the game soup form. As garnish: a whole pointed morel and a little bit of dill.

Tip: Always use aromatic spices to enhance your dishes!

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