Game stock
Print RecipeIngredients
- 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.