Game Stock

• 1.5 kg (3½ lbs) chopped game bones and trimmings
• 4 tablespoons oil

Roast the bones and trimmings with the oil in the top of a hot oven until brown. Stir occasionally and watch that the bones are not getting charred. Spoon off the oil, add the vegetables, juniper berries and bouquet garni and continue to roast for another 8 minutes or so to colour the vegetables. Remove from the oven and transfer to a large saucepan or stockpot. Add the white wine, a little sal