Oil 3 tbsp
Venison 450 g, steaks, cut into cube
Bacon 2 rashers, chopped
Onion 1, finely chopped
Carrot 1, finely chopped
Garlic 1 clove, chopped
Flour 1 tbsp
Venison stock 750 ml (beef stock)
White wine 250 ml
Bay 2 leaves
Thyme 2 tsp, dried
Butter 2 tbsp
Ceps 150 g, fresh
Mushrooms 150 g ceps, 150 g, chanterelles, fresh, cleaned and chopped
Bread 2 slices, white, stale, cut into cubes
Cream 250 ml, 30 % fat
Sour cream 4 tsp, to serve
Heat the oil in a large pan and brown the venison pieces on all sides.
Remove the meat from the pan and set aside.
Gently cook the bacon in the pan until the fat starts to run then add the onion, carrot and garlic and cook gently until the vegetables are soft.
Sprinkle over the flour, cook for 1 minute then gradually add the stock and the wine.
And the bay leaves and thyme, bring to a boil, season with salt and pepper and let simmer for 30 minutes.
Heat the butter in a frying pan and gently cook the ceps and chanterelles until lightly browned then transfer them to the pan with the venison and cook for 15 more minutes.
Reheat the frying pan you used to cook the mushrooms and fry the bread cubes until golden brown.
Stir the cream into the soup, check the seasoning and serve with the fried bread scattered over and the sour cream on top.