- 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
Preheat the oven to 230°C.
Heat the grape seed oil in an oval cast iron casserole dish.
Add the bones, trimmings and vegetables (chopped into small pieces).
Brown over a high heat for around 10 minutes, stirring occasionally.
Add the tomato paste and spices and place in the oven for about 20 minutes.
Remove from the oven and transfer all the ingredients to a large pot.
Add the red wine and bring to the boil. Reduce the heat and leave to simmer for approximately 4 hours, skimming occasionally.
Strain the liquid through a sieve and then through a cloth, if necessary.