Totsuki AI version
Red Riding Hood-style Gibier Soup
A deep red game-meat broth spiked with cayenne, served with meatballs of venison and wild boar
- Difficulty
- Total time
- 4 h
- Hands-on
- 3 h 40 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentlarge pot, fine sieve, mixing bowl
Tastespicy, umami, comforting
Ingredients
+ added by Totsuki AI.
Game broth
- 1 kg game bones, venison, boar or duck, roasted (added by Totsuki AI)
- 2 l water (added by Totsuki AI)
- 1 onion, halved and charred (added by Totsuki AI)
- 1 carrot (added by Totsuki AI)
- 2 tomatoes (added by Totsuki AI)
- 2 tbsp tomato paste (added by Totsuki AI)
- 1 tsp cayenne pepper (added by Totsuki AI)
- 1 tsp paprika (added by Totsuki AI)
- 2 bay leaves (added by Totsuki AI)
- salt, to taste (added by Totsuki AI)
Meatballs
- 200 g venison, minced (added by Totsuki AI)
- 100 g wild boar, minced, or pork (added by Totsuki AI)
- 1 egg (added by Totsuki AI)
- 2 tbsp panko (added by Totsuki AI)
- ½ tsp juniper berries, crushed (added by Totsuki AI)
- salt, to taste (added by Totsuki AI)
- black pepper, to taste (added by Totsuki AI)
Garnish
- 1 red bell pepper, roasted and diced (added by Totsuki AI)
- parsley, to taste (added by Totsuki AI)
Method
- 1
Simmer the roasted bones, onion, carrot, tomatoes, tomato paste, cayenne, paprika and bay in the water for 2½–3 hours, skimming often. Strain and season — it should be clear and red.
- 2
Mix the meatball ingredients and roll into small balls.
- 3
Poach the meatballs in the simmering broth for 8–10 minutes until cooked through (71 °C).
- 4
Serve the soup with the meatballs, roasted pepper and parsley.
Food safety
- Wild game can carry parasites — cook to at least 71 °C / 160 °F unless it is farmed, inspected meat.