Game Stock

Ingredients

• 1 kg game bones (chopped)
• 1 large onion
• 2 Garlic cloves
• 0.25 head of celery root
• 3 Carrots
• 1 stalk leek
• 3 tbsp vegetable oil
• 1 tbsp Tomato Paste
• 250 ml red wine
• 2 Bay leaves
• 1 tsp black peppercorns
• 1 tsp allspice berries
• 5 sprigs thyme
• 2 sprigs Rosemary

Instructions

1. 1.

   Wash and drain the bones. Peel, wash and roughly cube the onion, garlic, celery root, carrots and leek. Brown the bones in hot oil with occasional stirring for about 15 minutes, then add the vegetables (except the leek) and brown them as well. Stir in the tomato paste, roast briefly, then deglaze with half of the red wine and reduce.

2. 2.

   Add the remaining red wine, reduce again and add enough water to just cover everything. Simmer gently for about 2 hours, skimming off foam occasionally. Then add the leek, bay leaves, pepper, allspice, thyme and rosemary and simmer for another 30 minutes.

3. 3.

   If needed, add more water. Strain through a fine sieve (lined with a damp cloth if desired). If you want a richer stock, reduce to the desired consistency. Serve the finished stock in bowls with your chosen garnish.