game stock

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Cooking receipe to make game stock under category General Recipes. You may find some video clips related to this receipe below.

game stock

ladenis

1kg game trimmings necks wings knuckles etc (you can use any type of game birdor hare rabbit etc)

1 carrot

50g onions

1 sprig sage

6 juniper berries

6 coriander seeds

1 bouquet garni

2 tbls peanut oil

500ml full bodied ted wine

500ml veal stock

1L water

Chop or cut the game trimmings carcasses or meat into small pieces.

Heat the oil in the saucepan and brown the game pieces on all sides.

Wash and coarsely dice the vegetables and add them to the pan.

Lower the heat and sweat the vegetables for a few minutes.

Pour in the red wine.

Reduce the liquid by onethird then add the veal stock and water and bring to the boil.

Lower the heat and simmer the stock gently skimming the surface frequently.

After 1 0 minutes cooking time add the sage juniper berries coriander see& and bouquet garni.

After 2 1/2 hours cooking time you should be left with about 1L of stock.

Strain it through a muslinlined sieve skim off the fat from the surface and set aside in a cool place.

Do not put the stock in the refrigerator until it is completely cold.

Duck stock can be made in exactly the same way; use only duck carcasses or trimmings and omit the coriander seeds. You could ask your butcher to break up the bones and carcasses for you. Game stock will keep for I week in the refrigerator or for several weeks in the freezer. By slowly reducing the stock to half its original quantity you will obtain a game demiglace.

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