Hunter's soup

• 300 g venison on the bone
• 1¼ l water
• salt
• 40 g butter or margarine
• 1/2 onion
• 40 g flour
• 1/4 l milk
• 100 g root vegetables
• 200 g fresh mushrooms
• pinch of pepper
• parsley

dumplings:

• 20 g fat
• 1 egg
• salt
• 1 bread roll
• a little milk
• breadcrumbs

Rinse meat, chop into pieces, cover with water, add salt. Boil for approximately 2 hours. Fry onion in fat, sprinkle with flour and prepare light roux. Dilute with strained broth from meat and bones, add milk beat and boil. Add sliced vegetables and sliced cooked mushrooms. Add seasoning and boil small dumplings in soup.

Dumplings: Cream fat, egg and salt, add cut roll which was soaked in milk. Thicken with breadcrumbs. Form small dumplings, drop them into the boiling soup and simmer for about 4 minutes.

Flavour with pepper and finally sprinkle with chopped parsley. Use the meat for the main course.