Basic Game Stock

Preparation info
    • Difficulty


Appears in

By Robert Carrier

Published 1965

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  • 2 pounds trimmings or pieces of game
  • 1 pound shin or neck of beef


Cut game and beef into small pieces; chop bones. Dice the bacon and melt it slowly in a large thick-bottomed saucepan. Add the prepared game, meats and bones, and sauté gently until lightly browned. Then add water and bring slowly to a boil. Add salt; skim well and simmer slowly for an hour, skimming from time to time. Add the vegetables, peppercorns, cloves and bouquet garni, and simmer