5 Game Stock

Preparation info

  • To make

    5 litres

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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



    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.