Venison consommé: a warming treat
Try Venison Consomme Recipe from Shooting UK. Rich, hearty venison recipes that bring the flavours of the field to your kitchen table.
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Cooking tools:
- Stockpot
- Freezer
- Airtight container
- Stove
- Saucepan
Ingredients
- 50g each of carrot, celery and onion
- 3 egg whites
- 1kg minced venison neck or shank with no fat
- 2 1/2 litres double strength stock (½ litre cold and 2 litres hot) – see recipe for venison stock below
- 150g venison fillet, finely chopped
- 30g Parmesan, grated Chives, chopped Salt and pepper
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