Zutaten

  • 1 wild goose
  • 1 pheasant
  • 1 hare
  • Lard for frying
  • 4 large onions
  • 1 celeriac
  • 3 large carrots
  • 2 parsley roots (Hamburg parsley)
  • 1 leek
  • 6 garlic cloves
  • 4 jalapeño chillies
  • About 100 g tomato purée
  • 500 ml red wine
  • 5 litres game stock (alternatively 2 bottles concentrated stock + water)
  • 500 ml whipping cream
  • 250 g sour cream
  • 4 tbsp lingonberries
  • Salt, pepper, marjoram, allspice, bay leaves and juniper berries

Zubereitung

Method

  1. Sear the game meat well in the hot lard.
  2. Meanwhile, chop the vegetables. No need for precision — everything gets puréed at the end.
  3. Slice the onions into rings, dice the celeriac, parsley root and carrots, slice the leek and roughly chop the garlic.
  4. Once the meat has taken on good colour, remove everything from the kettle (this also works in a large pot on the stove).
  5. In the same fat, fry the onions until golden. Then add the root vegetables and leek.
  6. Add the garlic and jalapeño chilli and fry briefly together.
  7. Once the vegetables have taken on colour, add the tomato purée. Stir well, then deglaze with the red wine.
  8. Top up with about 5 litres of game stock.
  9. Now add the spices and let everything braise for about 1.5 hours.
  10. Once the meat is tender, remove it again, trim it and cut into small, bite-sized cubes.
  11. Purée the soup thoroughly without the meat, then stir in the whipping cream and sour cream.
  12. Finally, add the lingonberries and return the game meat to the soup.
  13. Done!
  14. Tips:
  15. Also works with roe deer, duck, red deer, wild boar and other game.
  16. Put the bay leaves, juniper berries and allspice into a spice sachet and remove completely before puréeing.

EIN PAAR WEITERE TIPPS FÜR DICH

Root Vegetables, Game Stock and Chilli: The Balance in Game Soup

Game soup lives on the interplay of bold flavours: seared game meat, root vegetables, red wine and game stock form the base, while lingonberries and cream provide the necessary balance between hearty and creamy at the end.

Why the Vegetables Can Be Roughly Chopped

Since the soup is fully puréed at the end, there's no need to cut the onions, celeriac, parsley root, carrots and leek into even pieces — this saves time without affecting the result.

The Spice Sachet as a Clean Compromise

Bay leaves, juniper berries and allspice release important aromas while braising but shouldn't end up puréed into the soup. A spice sachet solves this neatly: full flavour during cooking, and it can be removed completely before puréeing.

Jalapeño as a Subtle Seasoning Rather Than a Dominant Heat

In a soup with so many bold flavours — game meat, red wine, root vegetables — a very hot chilli would throw off the balance. Jalapeño instead brings a subtle, noticeable warmth that stays in the background rather than dominating.

Whipping Cream, Sour Cream and Lingonberries: The Balance at the End

Whipping cream and sour cream make the puréed soup creamy, while the lingonberries add a fruity, tangy counterpoint to the richness at the end. The game meat, cut into bite-sized cubes, only goes back into the soup right at the end, so it keeps its own distinct texture.

You'll find the jalapeño chilli for this recipe in our Sweet Pepper & Mild Chilli Plants (Heat Level 0-3) category.