Venison Soup

For the venison soup, cut the meat into small cubes and the bacon into strips. Peel the potatoes and also cut into cubes. Peel and finely chop the onion.

Heat the clarified butter in a large saucepan and fry the bacon and meat until hot, add the onion and let it fry as well. Salt, pepper and add the paprika powder and deglaze with the port wine. Let it boil down briefly and pour in the beef broth. Add bay leaves and simmer for about 30 minutes.

Then add the potato cubes and continue to simmer for about 30 minutes.

Just before serving, sauté the porcini mushrooms in a pan.

Mix the sour cream well with the flour. Remove the soup from the heat and stir the sour cream into it.

Divide the soup evenly among the soup plates and garnish with the fried porcini mushrooms at the end. Sprinkle the venison soup with chopped parsley and serve.

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