Alan Stewart's recipe for mushroom broth with venison meatballs uses up trimmings from mushrooms, shallots and salsify; any leftover egg whites; outer leaves of Brussels sprouts; the outside of the muscle from venison haunch (Stewart makes venison tartar, but can only use the inside of the muscle for this, so this soup uses up the leftover meat); and breadcrumbs.
2 litres brown chicken stock
500g washed wild mushroom trimmings
3 egg whites
100g shallot trimmings (the outer layers, often discarded)
3 sprigs thyme
For the meatballs
225g venison meat trim (minced)
50g minced bone marrow
Handful of salsify trimmings, chopped into small round pieces
Handful of outer leaves of Brussel sprouts
Using a food processor, blend together the mushroom and shallot trimmings with the sprigs of thyme. Add the egg whites and blend. Reduce the chicken stock by a quarter, leave to cool and then whisk in the blended egg whites and mushrooms.
Place on a stove to cook gently and bring up to a gentle simmer. The raft will rise up to the top. Make a hole in the raft to allow the stock to bubble through and then cook for 15 minutes more. Through the hole, gently ladle out the clear stock and pass through muslin to filter.
Mix together all the meatball ingredients and shape into small balls. Fry off in a drop of rapeseed oil.
Gently warm the broth. Add the salsify trimmings and Brussels sprout leaves, then the meatballs and serve.
Alan Stewart, head chef, Manson