1. Cut the game meat into small cubes and sear well on all sides in the hot oil.
2. Add the diced onion, carrots and celeriac, fry for a few minutes, then stir in the tomato purée and flour and toast them briefly.
3. Deglaze with the red wine, let it bubble for a moment, then pour in the stock.
4. Add the lightly crushed juniper berries, bay leaves and thyme, season with salt and pepper, cover and simmer gently for 1.5 hours until the meat is tender.
5. Slice the mushrooms and add them to the soup for another 10 minutes; finally stir in the cream and remove the bay leaves.
6. Sprinkle with parsley and serve with rye bread.
Tip: Juniper is game's best friend - crush the berries lightly so they release their aroma.
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