Venison soup with liver dumplings

Time: more than 1 hour
Category: Soups
Complexity: high


serves 6

2-3 kg venison
3 carrots
3 yellow carrots
1 leek
100 g celery
2 onions
2-3 bay leaves
8-10 black peppercorns
5 l water
dried juniper berries
minced parsley

1 onion
2 garlic cloves
¼ venison liver
3 Semmel (or 150 g white bread)
2 eggs
100 g breadcrumbs
3-4 tbsp parsley
salt, pepper


Peel carrots, leeks and celery and hop. Onion wash, but do not peel. Then cut in half and roast in the frying pan covered with kitchenfoil until golden brown.

In a large saucepan heat 5 liters of water, add the meat, vegetables and onion and cook over low heat for about 2-3 hours. An hour later add pepper, juniper berries and bay leaf. Be sure to remove the foam. As soon as ready strain through a sieve.

For the dumplings finely chop the onion and garlic and fry a little. Then give onion and garlic to the liver, parsley and Semmel cut in cubes (soak them in milk, and then well wrung out). Add eggs and breadcrumbs, stir well, add salt and pepper. Let stand about half an hour. If needed add more crumbs or flour.

Form dumplings and add them to the boiling soup. Lower the temperature and cook dumplings until they float to the surface. Then remove from heat and let stand for about five minutes. Serve soup with dumplings and freshly cut parsley.