Manufaktur U My Wildest Cream of Game Soup. Creamy cream of game soup made from venison and deer bones with venison meatballs, cream and red wine, ready to serve in a can.

Manufaktur U My Wildest Cream of Game Soup is a cream soup made from game stock derived from venison and deer bones, with 13% cream, red wine and tomato paste. It contains 10% venison meatballs as a garnish. It comes ready to serve in a 400 ml tin can.

Cream of game soup from Manufaktur U brings the taste of the game season to your soup plate without you having to make a game stock yourself. A game stock is created when game bones are simmered for a long time with root vegetables. For this soup, these are venison and deer bones with celery, carrots, leeks and onions. Red wine and tomato paste give the stock color and depth, while cream turns it into a cream soup. Rice flour thickens it to a creamy consistency. Venison meatballs are added as a garnish. Their sausage meat consists of 67% pork and beef and 20% venison, seasoned with pepper, nutmeg and onion.

Taste: spicy notes of game, rounded off by cream and red wine

My Wildest Cream of Game Soup tastes robust yet mild. The game stock provides the typical, slightly tart flavor of venison and deer. Red wine and tomato paste deepen it and add a dark, spicy note. The cream balances the intensity and makes the soup velvety. You can taste the nutmeg and pepper in the venison meatballs, and the venison itself gives them a fine gamey note.

With its distinct game flavor, the soup is one for connoisseurs. Those who are not fond of game will find it too intense. It is not suitable for a vegetarian diet.

Usage: as a starter for a game meal or for autumn cuisine

Empty the contents of the can into a pot and heat it slowly, stirring constantly. The cream likes it gentle, so just bring the soup to a hot temperature. One can provides one serving as a small meal or two portions as a starter.

As a starter, the cream of game soup pairs well before venison roast, venison goulash or duck. It is just as suitable before a simple Sunday roast. A dollop of whipped cream, a few cranberries or a little fresh thyme on top make it festive. Serve with a piece of dark bread. Store the unopened can in a cool, dry place; the best-before date is on the can.

Our tip: Sauté a few chanterelles or button mushrooms in butter and add them to the hot soup with a teaspoon of cranberries. Mushrooms and fruit go well with game and turn the canned soup into a festive starter.

Origin: Game stock according to the Uhlenbusch recipe

The cream of game soup is one of the varieties of our own brand, Manufaktur U. Kerstin and Stephan Uhlenbusch founded the brand and developed the recipes; Kerstin had the idea for it. Stephan is the owner of Leni & Hans in Nordhorn. The special feature of this recipe is right at the beginning of the ingredient list: a game stock made from venison and deer bones. It is the only variety in the series with game stock and gives the soup its unique character.

The soup is cooked by a manufactory that the two selected for Manufaktur U. It works according to our recipe and fills the soup into tin cans with a paper label. On it is the lettering "UHLENBUSCH manufaktur • delikatessen" and the name of the variety.

For whom: for game lovers and hosts

The soup is suitable for anyone who likes game and wants to bring a special starter to the table in autumn and winter. It is suitable as a gift for hunters and hosts and as a small gesture during the Advent season. Even those who do not prepare game at home will get an impression of how good game tastes in a soup with this can. Another cream soup in the series is the Cream of Porcini Mushroom Soup. If you prefer a clear soup, try the Oxtail Soup. You can find all varieties at Manufaktur U.

Allergen information: According to the ingredient list, the soup contains celery, milk (cream) and mustard; the label on the can is binding.

A creamy cream of game soup made from venison and deer bones with venison meatballs in a 400 ml can – the starter for the game season.