Venison Stock

Recipe Ingredients

7 lbs	3178g / 112oz	Venison marrow bones - sawed 2" pieces
6 oz	170g	Tomato paste - (1 can)
2 cups	125g / 4.4oz	Chopped onions
1 cup	110g / 3.9oz	Chopped celery
1 cup	110g / 3.9oz	Chopped carrots
2 cups	474ml	Claret wine
20		Peppercorns
5		Garlic cloves - peeled
5		Bay leaves
1 teaspoon	5ml	Dried leaf thyme
1 1/2		Water
		Salt - to taste

Recipe Instructions

Preheat the oven to 400 degrees.

Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles.

Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Add the water and season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.

This recipe yields about 1/2 gallon of venison stock.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2398 broadcast 11-13-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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