1.5lbswild gamecut into 1 inch pieces I used a venison leg roast, and a goose breast
3ozvenison bacon or pancetta, cut into ½ inch cubes
2oz¼ cup wild grape reduction, or substitute ½ cup red wine and 1 Tablespoon maple syrup
2oz¼ cup wild grape vinegar, or substitute 2 tablespoons red wine vinegar, plus more for seasoning the soup
2tablespoonsminced garlic
1tablespoonminced ginger
1medium yellow oniondiced ½ inch
½teaspoonfreshly ground wild or common caraway seed
1teaspoonkosher saltplus more to taste
10oz2 cups red cabbage, diced ½ inch
½lbcelery root or russet potato diced ½ inch
8ozcarrotgrated or diced ½ inch
1lbred beetspeeled and cut into small cubes
2qts meat stockor water
For serving
Fresh dillfor serving
Sour creamfor serving
Toasted wild caraway seedsfor serving (optional)
Instructions
The night beforehand, mix the meat with the teaspoon of salt, caraway and the wild grape reduction or red wine.
The next day, sweat the bacon if using to release some fat, then add the onions, garlic and ginger and sweat on medium heat until until translucent, about 5 minutes.
Add the remaining ingredients and simmer, covered for 1.5 hours or until the meat is fork tender.
Adjust the seasoning for salt, pepper, and sweet and sour. The soup should be slightly tart, so add a splash of vinegar to taste (sauerkraut juice is excellent if you have some).
Depending on the sweetness of the beets you may not need any sweetness, it should only be a hint of sweet, balanced by a little bright acid, and should be well seasoned.
Serve garnished with healthy dollops of sour cream, a sprinkle of the wild caraway, and plenty of chopped fresh dill. The borscht will taste better the day after it's made.