Game Stock

The carcasses of mature game birds make flavourful stock, especially if they are browned in butter first. To make about 2 litres stock, use 1 kg chopped carcasses, about 450 g chopped vegetables, such as onions, carrots and celery, and 2 litres water.

1. Brown carcass pieces in butter to heighten the colour and flavour of stock.

   

2. Add vegetables and water and bring to the boil. Simmer for 1-2 hours, skimming frequently. Strain, then cool and refrigerate for up to 3 days.