Game Stock

Name: Game Stock (Fond de gibier)
Cook time: 3 h
Total time: 3 h
Cuisine: French
Ingredients: 1 kg (2¼ lb) carcases or giblets of feathered game and trimmings of furred game; 500 ml (scant pint) veal demi-glace; 1 litre (1¾ pints) red wine; 1 kg (2¼ lb) carcases or giblets of feathered game and trimmings of furred game; 1 kg (2¼ lb) carcases or giblets of feathered game and trimmings of furred game; a bouquet garni; an onion, finely chopped; a carrot, finely chopped; 2½ tablespoons arachide oil

Fond de gibier

Preparation info

For
1 litre
stock

Difficulty
Complex
Ready in
3 hr

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

1 kg (2¼ lb) carcases or giblets of feathered game and trimmings of furred game
1

Europe
France
Stock
Gluten-free

Method

Brown the carcases, giblets and trimmings in the oil in a saucepan for 10 minutes. Add the carrot and onion and brown them lightly. Then add the red wine and the demi-glace.
Bring to the boil and simmer very gently for 3 hours, skimming frequently and adding cold water to maintain the level of liquid. You should end up with 1 litre (1¾ pints) stock.
S