Preparing A Game Stock

The best game stock is prepared by the following method:

Serving size: 3 litres


  • 2 kg game bones – pheasant, rabbit, venison, hare.
  • 5 litres cold water
  • 120g onions
  • 120g carrots
  • 120g leeks
  • 50g celery
  • 25g salt
  • 6-8g black peppercorns
  • a bouquest garni
  • 25ml olive oil


  1. Roast the game bones for 30 minutes at 220ºC
  2. Peel the onions and carrots and cut into rough chunks.
  3. Cut the leeks and celery into chunks and include any leaves from the celery.
  4. Lightly fry the vegetables until they are lightly browned.
  5. Place all the ingredients into a large stockpot which can hold 3 litres. Bring to the boil and skim off the fat.
  6. Simmer for 3 hours.
  7. Skim off the scum intermittently.
  8. Store the stock for a couple of weeks in a tightly sealed plastic container.
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