Game Stock

Name: Game Stock
Yield: Makes 800 ml
Ingredients: 50 ml Shaoxing rice wine; roasted bones and wings from 3 quail; 2 litres Brown Chicken Stock; fresh green peppercorns, crushed; black peppercorns, cracked; roasted bones and wings from 4 squabs or pigeons; roasted bones and wings from 4 squabs or pigeons; roasted bones and wings from 4 squabs or pigeons; roasted bones and wings from 4 squabs or pigeons; roasted bones and wings from 3 quail; roasted bones and wings from 3 quail; vegetable oil, for frying; 4 red shallots; 5 cloves garlic; a few green onion tops; 4 slices ginger; 3 bird’s-eye chillies

Preparation info

Makes
800 ml

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

A luscious stock that makes an ideal base for a wickedly rich sauce to serve with game birds or poultry.

Ingredients

vegetable oil, for frying
4 red shallots
5 cloves garlic
a few</

Stock

Method

Heat a little oil in a large heavy-based saucepan and saute the shallots, garlic, green onion tops, ginger, chillies and pepper until softened. Add the roasted bones, and deglaze the pan with rice wine. Pour in the stock and simmer for about 30 minutes until reduced by two-thirds. Pass through a fine mesh sieve and discard any solids. Strain again through a filter cloth. Keeps in the refrigerat