Game stock
- Main Ingredient: Game
- Yield:
Game stock ingredients
- 500 g Game bones
- 1⁄50 Mirepoix (cut vegetables for flavoring)
- 10 g Tomato paste
- 1 1⁄2 dl Wine, red
- 1 1⁄4 l water
- 5 g Salt
- 1⁄10 Seasoning II (bay leaf/cloves/pepper)
- 1⁄10 g Juniper berries
Cooking Game stock
1. PLACE CHOPPED GAMEBONES IN ROASTING PAN BROWN IN OVEN AT 200°C TURN BONES OCCASIONALLY TO BROWN EVENLY ADD MIREPOIX AND CONTINUE BROWNING DRAIN FAT FROM PAN ADD TOMATO PASTE AND CONTINUE ROASTING DEGLAZE WITH RED WINE AND REDUCE REPEAT 3 TIMES TRANSFER TO STOCK POT ADD WATER, SALT AND BRING TO BOIL REDUCE HEAT, SKIM OFF SCUM SIMMER FOR 4-6 HOURS STRAIN THROUGH A FINE CHINOIS COOL DOWN QUICKLY AND STORE COVERED, NAMED AND DATED IN REFRIGERATOR.
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