Brown Stock (for sauces and gravies)

Recipe Ingredients

2 lbs	908g / 32oz	Or more of equal parts Venison and veal
		Bones with shreds of meat attached
2		Onions - sliced
1		Carrot - sliced
3		Cold water
1 1/2 teaspoons	7.5ml	Salt
1		Dried thyme
		Bouquet Garni
4		Parsley sprigs
2		Celery ribs
1		Bay leaf (small)

Recipe Instructions

Spread out bones, onions, and carrots in a shallow pan. Brown bones well on all sides at 375 degrees. Transfer all to a kettle and add water, salt thyme, and bouquet garni. Bring slowly to a boil, skimming off fat as it rises. Cook slowly for at least 4 hours, or until reduced to 2 quarts. Strain through a fine sieve and store in refrigerator (or freezer) until needed. If refrigerated, keeps best if brought to a boil every 2 days.

This recipe yields 2 quarts of stock.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.