Name: Game Stock
Yield: To make 5 litres (8¾ pt or 1⅜ U.S. gal)
Cuisine: France
Ingredients: 3 kg (7 lb) neck, breast and trimmings of venison, old if possible but fresh; 250 g (9 oz) onions; 1 Bouquet garni; 2 old wild rabbits; 250 g (9 oz) carrots; 2 old partridges; 1 old pheasant; 1 kg (2¼ lb) hare trimmings; 1 bottle white wine; 6 litres (10½ pt or 1⅝ U.S. gal) water; 1 sprig of sage; 15 juniper berries

Preparation info

To make
5 litres

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

Nutritive Ingredients

3 kg (7 lb) neck, breast and trimmings of venison, old if possible but fresh
1

Method

Preparation

Cut the game into pieces and colour brown in a hot oven. Cut the carrots and onions into slices, fry brown with the flavourings and place in the bottom of a heavy pan. Add the game; deglaze the tray in which this was browned with the wine and add to the game and vegetables together with an equal amount of water. Place on the stove and reduce to a glaze. Add the rest of the