5 Game Stock


Nutritive Ingredients

  • 3 kg (7 lb) neck, breast and trimmings of venison, old if possible but fresh
  • 1 kg ( lb) hare trimmings
  • 2 old partridges
  • 1 old pheasant
  • 2 old wild rabbits

Flavouring Ingredients

  • 250 g (9 oz) carrots
  • 250 g (9 oz) onions
  • 1 Bouquet garni
  • 15 juniper berries
  • 1 sprig of sage


  • 6 litres (10½ pt or 1⅝ U.S. gal) water
  • 1 bottle white wine



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 water and bring to the boil. Skim carefully and allow to simmer very gently skimming carefully for 3 hours. Pass through a strainer and use as required.