Game stock

Game stock

By
From
Deep South
Makes
4 litres
Photographer
Andy Sewell

You can make this stock with the bones and trimmings of any wild game you happen to have. My personal preference is for pheasant and venison, which make a lovely rich bouillon. If you can, use light chicken stock to add body to the finished product, but if you don’t have any, just substitute water. I always use purified water for the best result.

Ingredients

Quantity Ingredient
2.5kg game bones and trimmings
1/2 onion
2.5 litres see method for ingredients
2.5 litres water, preferably purified

Method

  1. Put the bones and trimmings on a baking tray, place in an oven heated to 200°C and roast until golden brown. If you are using a particularly lean type of game, such as venison, a light coating of neutral oil over the bones and trimmings will help them caramelise.
  2. Char the onion half by cooking it over a dry heat, either in a dry, heavy-based pan or directly on a flat surface such as a plancha. Do not use any oil, as you need to burn the onion in order to add flavour and colour to the stock.
  3. Put the chicken stock and water in a large stockpot, add the roasted bones and trimmings, together with the onion half, and bring slowly to a simmer, skimming off any scum that collects on the surface. Find the temperature that allows the stock to tick along slowly (just a bubble or two every second) for 2–3 hours. Turn off the heat and strain through a fine sieve.
Tags:
American
Southern cooking
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