Venison ragout soup

Ingredients

• 450 g Venison, cut into pieces
• 450 g Carrots, peeled, cut into chunks
• 2 pcs Onion, sliced
• 2 pcs Potato, peeled and cut into chunks
• 800 ml Chicken stock, low sodium
• 1 tbsp Olive oil
• 1 tbsp Thyme, fresh, chopped
• 2 tsp Cumin, ground

Method

1. Heat olive oil in sauce pot over medium-high heat; cook onions for 4-5 minutes or until soft.
2. Add venison then cook until browned.
3. Add the carrots, potato, cumin, and toss to coat with oil. Add stock and bring to a boil; reduce heat to low. Simmer for 65 minutes.
4. In the last minutes of cooking add the thyme and simmer for 5 minutes.
5. Serve while still hot.