Game Stock

Name: Game Stock
Yield: Makes 10 litres
Cuisine: Northern Europe
Ingredients: ½ calf’s foot or a couple of pigs’ trotters, both split; 5 kg veal bones; 5 kg game bones (pheasant, venison, partridge, etc); 5 kg game bones (pheasant, venison, partridge, etc); 2-3 sprigs of fresh thyme; 10 juniper berries, crushed; 1 bottle decent red wine; ½ calf’s foot or a couple of pigs’ trotters, both split; 2 cloves fresh garlic, roughly chopped; 5 large onions, roughly chopped; 1 head of celery, roughly chopped; 2-3 bay leaves; 20 litres water; 5 kg game bones (pheasant, venison, partridge, etc); 5 kg game bones (pheasant, venison, partridge, etc); a splash of olive oil

Preparation info

Makes
10
litres

Difficulty
Easy

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

About

Ingredients

a splash of olive oil
5 kg game bones (pheasant, venison, partridge, etc)

Europe
United Kingdom
Stock
Gluten-free

Method

Colour off the game and veal bones gently in a little olive oil, then place in a hot oven for a further 30-40 minutes until golden brown. When coloured, drain the fat out of the tray and put into a large stock/deep pan, scrape any sediment from the tray and pour into the pan with the fat. Add the root vegetables and herbs to the tray, colour until golden brown, then add the red wine again scrap