• oil
• chopped leftover meat of any game such as duck, pigeon, pheasant, etc., including chopped carcasses, necks and giblets
• 1

Heat a little oil in a pan and brown the leftover game pieces. Add the onion and carrot and cook until they are softened but not browned. Add the wine, veal stock, water, juniper berries and bouquet garni and simmer for at least 2 hours, frequently skimming off any scum from the surface. Strain the stock through a very fine sieve, without forcing. Cool completely and refrigerate. Use within 2 d