Venison Stock

Preparation info

  • Makes

    3 quarts

    • Difficulty

      Complex

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

  • About

Ingredients

10 pounds venison bones

  • ½ cup canola oil
  • 14 quarts cold water

Method

You will need a very large stockpot—at least twenty-four quarts—for this recipe. If you do not have one, make it in two pots, or cut the recipe in half.

To Roast the Bones

Preheat the oven to 425°F.

Place the bones in a single layer