Venison Stock

• 1,5 kg springbok (or other game) bones
• 1 large carrot, peeled and cut into large cubes

Roast the bones in a hot oven until brown. In a large pot, fry the vegetables in a splash of oil until they begin to brown, adding the garlic last. Add the bones, wine, tomato purée and water. Bring to the boil, reduce heat and simmer for 6-8 hours, adding water if necessary to keep the bones covered. Strain the liquid through a fine sieve, bring back to the boil and simmer until it reduces by