Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Game Stock (Fonds de Gibier)


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Game Stock (Fonds de Gibier)

    Post  Admin on Sat Aug 17, 2013 2:58 am

    makes 10 litres
    3.5 kg game bones (hare, venison or pheasant)
    250 g carrot roughly cut
    250 g onion roughly cut
    150 g leek roughly cut
    250 g celery roughly cut
    10 litres water
    100 g mushroom trimmings
    10 peppercorns

    Bouquet Garni
    1 sprig thyme
    2 bayleaves
    parsley stalks

    1. Brown the bones in fat in the oven, then strain off all the fat.
    2. Brown the vegetables in the same fat in a frying pan on top of the stove or in the oven, then strain.
    3. Place the bones and vegetables in a stockpot, cover with the cold water and bring slowly to the boil.
    4. Remove any scum that rises to the surface.
    5. Add the bouquet garni and peppercorns.
    6. Simmer gently for 2 hours, continuously removing all traces of scum and grease.
    7. Strain through a conical strainer into a clean saucepan, reboil and use as required or cool as rapidly as possible and place in a refrigerator at 7C until required.

      Current date/time is Sat Feb 16, 2019 11:18 am