Name: Venison Stock
Yield: Makes 3 quarts
Cuisine: French
Ingredients: 1½ cups (8 ounces) onions cut into 1-inch mirepoix; ½ cup canola oil; 1 head garlic, halved, broken into pieces, root end and excess skin removed; 14 quarts cold water; 4 cups (1 pound) leeks cut into 1-inch mirepoix (white and some light green parts only); 2½ cups (12 ounces) carrots cut into 1-inch mirepoix; Scant 2 cups tomato paste; ½ ounce thyme sprigs; 1½ ounces Italian parsley sprigs; 1 pound tomatoes, cut into 1-inch pieces (2½ cups); 2 bay leaves