Game stock

Game stock

By
From
Becasse
Makes
2 litres
Photographer
Steve Brown

Ingredients

Quantity Ingredient
125ml non-scented cooking oil
3kg game bones and carcasses, chopped small, (use a selection of pigeon, pheasant, duck, partridge and guinea fowl)
8 shallots, finely sliced
250g button mushrooms, finely sliced
1/2 head garlic, cut in half crosswise
6 sprigs thyme
2 bay leaves
200g unsalted butter, diced
500ml white wine
600ml madeira
3 litres * white chicken stock [rid:1604], chilled
1 litre Brown veal stock, chilled

Method

  1. Preheat your oven to 180°C. Heat 2 large roasting trays on the stove top until very hot then add some oil to each. Divide the bones between the trays and sear them quickly so they colour evenly. Scatter over the shallots and mushrooms then add the garlic, thyme and bay leaves. Transfer to the oven and roast for around 25 minutes until they are golden-brown and caramelised.
  2. When the bones are golden-brown, scatter over the diced butter and return to the oven. Once the butter heats to a nut-brown foam cook for a further 20 minutes until everything is caramelised a deep brown. Tip the contents into a colander to drain off the fat. (Reserve this fat for vinaigrettes.)
  3. Deglaze the sticky sediment in the trays with the white wine and reduce by half. Add the Madeira and bring to the boil.
  4. Tip the juices from both baking trays into a large stockpot then add the roasted bones and the chilled stocks. Bring to a simmer slowly, skimming to remove any fat or sediment that rises to the surface. Lower the heat and simmer gently for 2 hours, skimming frequently. Leave to cool slightly then pour through a colander and then through a chinois or fine sieve lined with muslin. Leave the stock to settle for around 2 hours then skim thoroughly and refrigerate. The stock will keep in the refrigerator for 2 days or up to a month in the freezer.
Tags:
restaurant
Becasse
Justin
North
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