Game Stock
20m prep 4h cook 4h ready
A rich, savory stock made from roasted game bones, aromatic vegetables, and herbs. Ideal as a base for soups, stews, and sauces.
Ingredients
- 5 pounds meaty beef bones
- 2 medium unpeeled onions, quartered
- 2 carrots, cut into 2-inch pieces
- 2 celery ribs, cut into 2-inch pieces
- 2 cups water or 1 cup white wine
- 1 leek, halved lengthwise, well cleaned, and cut into 2-inch pieces
- 3 or 4 sprigs parsley
- 2 or 3 sprigs thyme
- 1 bay leaf
- ¼ teaspoon white or black peppercorns
- (2 whole cloves)
- Cold water to cover
Let's Cook
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Step 1.
Before proceeding, check with state game and wildlife authorities for recommendations regarding bones harvested from local venison (in some areas, there is concern over the heat-resistant prions that cause chronic wasting disease in deer, elk, and moose populations and the potential effect on public health).
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Step 2.
Proceed as for Brown Beef Stock substituting 5 pounds venison or other game bones for the beef bones. Instead of water, deglaze the roasting pan with 1 cup dry red wine and add 8 juniper berries and one 3-inch sprig rosemary to the stockpot. Proceed as directed.
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