Hunter's Soup (Jägersuppe)

• •6 oz Bacon (cut into lardons)
• •1 medium Onion (chopped)
• •8 oz Mushrooms (sliced (cremini or mixed wild mushrooms))
• •1 lb Venison or other Game Meat (cut into 1-inch cubes (beef can be substituted))
• •2 tbsp Tomato Paste
• •28 oz Canned Crushed Tomatoes
• •4 cups Beef Broth
• •1 tsp Dried Thyme
• •1 tsp Dried Marjoram
• •1 piece Bay Leaf
• •1 tsp Sugar (optional, to balance acidity)
• •to taste Salt
• •to taste Black Pepper
• •2 tbsp Fresh Parsley (chopped, for garnish)
• •to taste Sour Cream or Crème Fraîche (optional, for garnish)

Instructions

1. 1

   In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

2. 2

   Add the chopped onion to the pot and cook in the bacon fat until softened, about 5 minutes.

3. 3

   Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8 minutes.

4. 4

   Add the cubed venison (or beef) to the pot and brown on all sides. Season with salt and pepper.

5. 5

   Stir in the tomato paste and cook for 1 minute.

6. 6

   Pour in the crushed tomatoes and beef broth. Add the dried thyme, marjoram, and bay leaf. Bring to a simmer.

7. 7

   Reduce the heat to low, cover, and simmer for at least 30 minutes, or until the meat is tender. If using beef, it may take longer.

8. 8

   Stir in the cooked bacon. Taste and adjust seasoning with salt, pepper, and sugar (if using). Remove the bay leaf before serving.

9. 9

   Serve hot, garnished with fresh parsley and a dollop of sour cream or crème fraîche, if desired.

Chef's Tips

• 💡For a richer flavor, use smoked bacon.
• 💡If you don't have venison, beef chuck works well as a substitute. Cut it into smaller pieces for faster cooking.
• 💡Add a splash of dry red wine after browning the meat for extra depth of flavor.
• 💡Adjust the amount of thyme and marjoram to your preference.