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About this recipe: This soup has an excellent meaty flavour, rather like traditional oxtail soup but made with leaner venison. The deliciously piquant and fruity blackcurrant relish perfectly complements the rich soup.
For a pork and cider soup, use lean minced pork instead of venison and medium-dry cider instead of red wine. Omit the juniper berries and add 1 tsp chopped fresh sage. * For a refreshingly tart apple relish, use 150 g (5½ oz) peeled, diced cooking apples instead of blackcurrants and 4 tbsp cider instead of water. Add 1 tsp chopped fresh sage instead of the juniper berries and reduce the quantity of sugar to 2 tbsp.
Venison is exceptionally low in fat compared to other meat – 1.1 g fat per 100 g (3½ oz). The same weight of beef contains 4.6 g fat and chicken 4.3 g fat. * Blackcurrant skins contain anthocyanins, a phytochemical that is anti-inflammatory and inhibits the growth of bacteria such as E. coli in the gut.
C, potassium * A, B1, B6, copper, iron, zinc * B2, selenium