Venison Soup

Ingredients

300g Breast of venison cut small

400ml Veg stock

2 Medium shallots roughly chopped

Pinch of mace

2 Sticks Celery roughly chopped

Salt and pepper to taste

1 Tablespoon flour

1/2 Tablespoon butter

150ml Red wine

Take a slow cooker and put in the venison, stock, shallots mace, celery, and salt and pepper to taste and cook for 6 hours on low. 15mins before the 6 hours is up take a saucepan on a medium heat and melt the butter when the butter is just melted remove from the heat and add the flour and mix well now return to a low heat and slowly add the red wine stirring all the time while adding, take 100ml of stock and add this to the red wine, turn up the heat when just boiling turn down to a slow simmer. Sieve all the ingredient from the slow cooker keeping the stock, now put all the ingredients into a liquidiser with a little of the stock and liquidise until smooth, and add to the saucepan and mix well and turn the heat up to medium for 20mins if too thick add more stock after 20mins the soup is ready to serve.