Game Stock

Brown game pieces, sweat vegetables, reduce red wine by half. Add water, boil, skim, and simmer with spices and herbs for 2.5 hours. Strain, season.

Stock Broth Dinner Savory

Estimated Nutrition

Calories

857.14

kcal / serving

1200 kcal total

Carbs

28.57g

per serving

40 g total

Fat

42.86g

per serving

60 g total

Protein

71.43g

per serving

100 g total

Cook Time

150

minutes

Serves

1.4

litres

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

7.5

Orange Peel

Liquids

570

Red Wine

Full-bodied

Meat

Trimmings

Raw, Carcasses, Giblets, etc. from any game, either the same variety or a mixture

NutsSeeds

pieces

pieces

sprig

pieces

cloves

Peeled

pinch

Salt

OilsFats

Groundnut Oil

Vegetables

pieces

Onion

Diced

pieces

Carrot

Peeled and chopped

stick

Celery

Chopped

Method

Strain and season with salt.

Chop the game carcasses and trimmings into small pieces.

Heat the oil in a large pan and brown the game pieces all over.

Lower the heat, stir in the vegetables, and sweat for 10 minutes.

Pour in the red wine and let it boil and reduce by half.

Add 1.4 litres of cold water, bring back to the boil, skim, and simmer gently for 15 minutes.

Add the juniper berries, coriander seeds, bouquet garni and garlic.

Leave to simmer very gently, partially covered, for 2.5 hours.