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6 to 7
cupsEasy
Published 2005
Venison bones are the most readily available game bones. You can mix and match all types of venison bones and even add some rabbit bones if you don’t plan to make a separate stock with them. You can also make up the weight by adding a few veal bones.
The bones and vegetables are first roasted in the oven to give a rich brown stock. There’s no need to peel the vegetables, just rinse them. The onion skin will add color to the stock. You can make a wh
