Basic Recipes

Game stock

Game stock

Ingredients

  • 2 kg venison bones and trimmings, finely chopped
  • 100 ml grape seed oil
  • 100 g carrots
  • 100 g celery
  • 1 generous tbsp tomato paste
  • 400 g onions
  • 3 garlic cloves
  • 5 bay leaves
  • 5 cloves
  • 10 juniper berries
  • 3 g white pepper
  • 25 g fresh thyme
  • 3-4 l red wine

Instructions

1

Preheat the oven to 230°C.

2

Heat the grape seed oil in an oval cast iron casserole dish.

3

Add the bones, trimmings and vegetables (chopped into small pieces).

4

Brown over a high heat for around 10 minutes, stirring occasionally.

5

Add the tomato paste and spices and place in the oven for about 20 minutes.

6

Remove from the oven and transfer all the ingredients to a large pot.

7

Add the red wine and bring to the boil. Reduce the heat and leave to simmer for approximately 4 hours, skimming occasionally.

8

Strain the liquid through a sieve and then through a cloth, if necessary.

You Might Also Like