The best game stock is prepared by the following method:
Serving size: 3 litres
Ingredients:
- 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
Preparation:
- Roast the game bones for 30 minutes at 220ºC
- Peel the onions and carrots and cut into rough chunks.
- Cut the leeks and celery into chunks and include any leaves from the celery.
- Lightly fry the vegetables until they are lightly browned.
- Place all the ingredients into a large stockpot which can hold 3 litres. Bring to the boil and skim off the fat.
- Simmer for 3 hours.
- Skim off the scum intermittently.
- Store the stock for a couple of weeks in a tightly sealed plastic container.
Visited 74 times, 1 visit(s) today
Leave a Reply