Venison consommé: a warming treat - Shooting UK
Try Venison Consomme Recipe from Shooting UK. Rich, hearty venison recipes that bring the flavours of the field to your kitchen table.
Ingredients
- 50g each of carrot, celery and onion
- 3 egg whites
- 1kg minced venison neck or shank with no fat
- 2.5 litres double strength stock (½ litre cold and 2 litres hot) – see recipe for venison stock below
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