In the gastronomic history of Europe, monks played a crucial role as custodians of ancient recipes, carrying them with them wherever they travelled and continually enriching them with spices encountered along the way. This recipe originates from the Franciscan monks of Ciuc and was documented in the year 1693.

For 4 portions:
200 g venison
200 g dark rye bread
20 g apple cider vinegar
500 g red apples, finely chopped
500 g red onions, finely chopped
30 g honey
5 g grated ginger
4 cloves
optional: raisins, dried figs, almonds
salt and pepper

The venison is gently simmered until tender. It is then removed and cut into suitably sized pieces. The dark rye bread is well toasted, added to the stock and blended with the soup until smooth. The apples and onions are sautéed in honey; a small amount of water is added, and the mixture is simmered until well cooked. Pepper, ginger and cloves are then added. The bread and meat soup is combined with the vegetable, fruit and spice mixture. Finally, the cooked venison is returned to the soup.