Brown Hunter Soup with Dumplings

Scrape the meat with a crockery stick, remove the tendons and skins and cut 150 g of sheer meat into small pieces and set aside. Cut the remaining meat into very small cubes. Together with the chopped bones, the “scraps” (paruerene), the peeled, coarsely diced onion and the cleaned, chopped greens, fry them a little in 50 g of butter and stew them in their own juice for 15 minutes. Gradually pour on the water and let them boil. Add the crushed peppercorns and a little nutmeg and simmer gently for 3 hours with the lid closed.

Cut 100 g of the reserved meat into cubes of about 2 cm and fry in the remaining butter until it has taken on color all around. Pour the red wine and stew the meat open until the wine has almost evaporated. Only then season with salt and pepper. Add 6-8 tbsp of the game stock and let the meat soften with the lid closed. Grind the remaining meat with the thoroughly rinsed, skinned calf kidney fat and the egg white in a hand mixer. Season with finely crushed juniper berries and salt and form into hazelnut-sized dumplings. Cook in just simmering water, do not make.

Remove the bones from the game stock with a slotted spoon. Strain the stock through a sieve and add whipped cream and currant jelly. Season with salt and pepper. Fold in the dumplings and the meat with the stew stock.

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