Venison Stock

Name: Venison Stock
Yield: Makes 3 quarts
Cuisine: French
Ingredients: 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; 1½ ounces Italian parsley sprigs; 1½ cups (8 ounces) onions cut into 1-inch mirepoix; 2 bay leaves; ½ ounce thyme sprigs; Scant 2 cups tomato paste; 1 pound tomatoes, cut into 1-inch pieces (2½ cups)

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

Europe
France
Stock
Gluten-free
Mediterranean

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