Venison Chorba


- 4 Venison shanks, each cut in half

- 4 Large white onions cut into quarters

- 1 whole bulb of garlic

- 4 Bay leaves

- 6 Potatoes

- 4 carrots

- 1/2 a cup of flour

- 3 table spoons of Extra Virgin Olive Oil

- Salt

- Pepper

- 3x Tablespoons of flour

- 1/4 of a cup of red wine vinegar



Step 1- Cut your Venison shanks in half, you can also use beef shanks as a substitute for Venison.

Step 2- Add some oil in your pot, throw in the onions, garlic, bay leaves, potatoes, carrots and Venison Shanks.

Step 3- Simmer until the meat has pulled off the bone, at least 4-6 hours.

Step 4- Pour the soup through a colander, keep the venison shanks, some carrot, garlic and potatoes. Put the stock aside, now throw the potatoes, carrot and garlic back into the original pot and with a fork mush the three vegies until there like a mash potato consistency.

Step 5- Now slowly pour the stock back into the original pot with the mashed vegetables, you want it to be a soup vibe not too thick so be mindful of the consistency of the soup you may need to add some boiling water.

Step 6- Pull the venison off the shanks and with a knife slide out the bone marrow from the shanks. The meat and the marrow also has to be pulled apart and made into small pieces and also thrown back into the original pot.

Step 7- Now with a fry pan, squirt some oil in the pan and cut up 2-3 small onions in rings and fry them until they being to caramelize then add some flour and mix it until the flour has completely mixed through with the oil and pour that in the soup. 

Step 8- Now at this point the Chorba should we pretty close to being completed, so taste a few table spoons and see what it needs. It may need salt or pepper, vinegar or lemon. But that's totally up to you...



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