Game Stock

Preparation info

  • Makes

    10 Litres

    • Difficulty


Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About


  • a splash of olive oil
  • 5 kg game bones [pheasant, venison, partridge, etc]
  • 5 kg veal bones
  • ½ calf’s foot or a couple of pigs’ trotters, both split
  • 1 bottle decent red wine
  • 10 juniper berries, crushed
  • 2-3 sprigs of fresh thyme
  • 2-3 bay leaves
  • 1 head of celery, roughly chopped
  • 5 large onions, roughly chopped
  • 2 cloves fresh garlic, roughly chopped
  • 20 litres water


    Colour off the game and veal bones gently in a little olive oil, then place in a hot oven for a further 30-40 minutes until golden brown. When coloured, drain the fat out of the tray and put into a large stock/deep pan, scrape any sediment from the tray and pour into the pan with the fat. Add the root vegetables and herbs to the tray, colour until golden brown, then add the red wine again scraping any bits from the bottom of the tray and pour into the stock pan. Cover with cold water and bring to the boil, skim any impurities off the top and simmer for 2 to 3 hours, continuing to skim as necessary. When done, pass through a fine-meshed sieve or chinois into a clean pan, reduce to required taste and consistency. Use as required.