Homemade Game Stock

Ingredients

• 1 bundle of soup vegetables (carrot, celery, leek)
• 1 vegetable onion
• 1 sprig rosemary
• 2 stems thyme
• 2 tbsp plant oil
• 1 kg game bones (and meat pieces)
• 1 tbsp Tomato Paste
• 250 ml dry red wine
• 2 Bay leaves
• 1 tbsp juniper berries
• Salt
• pepper (ground)

Instructions

1. 1.

   Cut the soup vegetables into large chunks. Quarter the onion. Wash and shake off the herbs. In a pot heat the oil and sear the bones and meat pieces all over.

2. 2.

   Add the vegetables, onion, and herbs to the pot, sauté, stir in the tomato paste, let it brown briefly, then deglaze with half of the red wine.

3. 3.

   Reduce almost completely, add the remaining wine and repeat the process. Add 2.5 l water, add the spices, season with salt and pepper, and simmer on medium heat for 2-3 hours.

4. 4.

   Remove the bones, strain the stock through a muslin-lined sieve, let it cool. Use for soups or sauces.