Game Stock

Recipe Description

''Makes 2 litres; preparation time 30 minutes; cooking time 4 hours. Cool and store in the refrigerator until needed.''

Ingredients

  • 1 kg venison, cubed and the bones chopped
  • 500 g beef shin or beef neck|neck, boned and the meat diced
  • 85 g bacon, diced
  • 2 carrots, peeled and diced
  • 1 large turnip, diced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 3 tomatoes, sliced
  • 3 mushrooms, thinly sliced
  • 3¾ litres water
  • bouquet garni (3 sprigs parsley, 1 sprig thyme, 1 bay leaf)
  • 6 peppercorns
  • 4 cloves
  • 1 tablespoon salt

Directions

  1. Chop the bones into smaller pieces.
  2. Sauté the diced bacon in a large, heavy-bottomed saucepan over low heat until the fat begins to melt.
  3. Add the venison, beef and bones and sauté in the bacon grease|bacon fat until lightly browned.
  4. Add the water and bring slowly to the boil.
  5. Add the salt, skim well and simmer for 1 hour, skimming occasionally.
  6. Add the vegetables, peppercorns, cloves and bouquet garni and simmer for a further 3 hours.
  7. Strain the stock through a fine sieve.
  8. Cool and store in the refrigerator until needed.
This article uses material from the "Game Stock" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License