Servings: 4; Ingredients: 1 onion, 400 g peeled edible chestnuts (sweet chestnuts, vacuum-packed), 350 g tender game meat for frying (preferred is deer filet), pepper, salt, 1 tbsp butter, 2 glasses game stock (400 ml each), ½ bunch parsley, 100 g sour cream, 1 tbsp oil, 8 wood skewers
Preparation: In a large pot, melt the butter and braise the chopped onion lightly. Roughly chop the sweet chestnuts and add to the pot. Pour in the stock, bring to the boil and let everything simmer for 10 minutes with the lid on. Cut the game into long, thin strips and very loosely put onto the skewers. Wash the parsley and pat dry, pick the leaves off and roughly chop them. Puree the soup with an immersion blender or in a mixer. Bring to the boil again, add the sour cream and season the soup with salt and pepper. Heat the oil in a pan and fry the skewers from all sides for 1 to 2 minutes, season with salt and pepper. For serving, place two skewers onto each soup and sprinkle the parsley on top.
A more fruit dominated white wine goes very well with this fine soup with deer skewers. A very special bottle is the Chenin Blanc Bush Vine from Dornier. It is fresh as well as fruity and rich with notes of pineapple and melon. Also fruity yet with a beautifully integrated oak note is the Delaire Graff The View Chenin Blanc: multi-layered aromas meet an excellent structure.