Wild Stock

Ingredients

• 1 kg game bones (chopped)
• 1 large onion
• 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

Instructions

1. 1.

   Wash and drain the bones.

2. 2.

   Clean, peel, wash, and roughly dice the onion, 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. Add the remaining red wine, reduce again, and pour enough water to just cover everything. Simmer gently for about 2 hours, skimming foam occasionally. Then add the leek, bay leaves, peppercorns, allspice berries, and thyme, and simmer for another ~30 minutes. Add more water if needed. Strain through a fine sieve (lined with a damp cloth if desired). If you want a stronger stock, reduce until the desired consistency is reached.