Game Stock

Name: Game Stock (Fond de gibier)
Yield: Makes 1 litre (1¾ pt)
Cuisine: French
Ingredients: 1 kg (2¼ lb) finely chopped raw game bones and trimmings; 1 kg (2¼ lb) finely chopped raw game bones and trimmings; 50 g (2 oz) mirepoix (onion, carrot, celeriac, clove and herbs); 50 g (2 oz) mirepoix (onion, carrot, celeriac, clove and herbs); 50 g (2 oz) mirepoix (onion, carrot, celeriac, clove and herbs); 50 g (2 oz) mirepoix (onion, carrot, celeriac, clove and herbs); 50 g (2 oz) mirepoix (onion, carrot, celeriac, clove and herbs); 50 g (2 oz) mirepoix (onion, carrot, celeriac, clove and herbs); 4-5 juniper berries; 1 litre (1¾ pt) brown veal stock; 1.5 litres (2½ pt) water; salt and freshly ground pepper; salt and freshly ground pepper

Fond de gibier

Preparation info

Makes
1
litre

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Any game bird can be used, depending on the recipe for which it is required. By means of repeated reduction, a strong, deeply coloured stock is obtained. Be careful to use only a little salt, as the reduction can and will intensify the natural saltiness of the bones and trimmings.

Ingredients

1 kg (2¼ lb) finely chopped raw game bones and trimmings
50 g (

Europe
France
Switzerland
Stock
Stew
Gluten-free

Method

Roast the bones and trimmings in a stew or roasting pan in a moderate oven until brown.
Remove any fat with a spoon or strain off, then add the mirepoix and juniper berries, and continue to roast carefully for a further 4-5 minutes.
Remove from the oven and transfer to a saucepan.
Add the brown veal stock and reduce to a glaze.
Add t