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_Game Stock

Source of Recipe


Unknown



List of Ingredients



• 3 pounds of marrow bones (duck, rabbit, venison)
  
• 3 pounds shin of beef
  
• 3 large onions, unpeeled and quartered
  
• 3 carrots, peeled and sliced
  
• 3 celery stalks, sliced
  
• 3 heads garlic, sliced in half to expose pods
  
• 4 sprigs parsley
  
• 15 black peppercorns
  
• 1 tsp whole thyme
  
• 1½ gallons water
  
• 3 cups dry red wine
  






Instructions



1. Have your butcher select and save 3 pounds of wild game bones and 3 pounds of an inexpensive shin meat or stew meat of beef.
   
   
2. Preheat oven to 400 degrees (F).
   Place bones and shin meat in roasting pan and bake until golden brown, approximately 30 minutes. Place browned bones, meat, and all remaining ingredients in a 3-gallon stockpot. Bring to a rolling boil, reduce to simmer, and cook for 6 hours (adding water if necessary to retain volume).
   
   
3. During the cooking process, skim off impurities that rise to the surface. Remove pot from heat and strain through fine cheesecloth or strainer. Allow stock to rest for 15 minutes and skim off all oil that rises to the top. Return stock ot a low boil and reduce to 2 quarts.
   
   Yield: 2 quarts