Game stock

Use pheasant, partridge, pigeon or any other game carcass to accompany game dishes. If bones weigh less than the amount specified here, just reduce the amount of water you use. MAKES ABOUT 850 ml [1½ pt] - 700 g [1½ lb] game carcasses - 1 small onion, cut into quarters - 1 carrot, cut into quarters - 1 celery stick, sliced - parsley spring - bouquet garni - salt 4 black peppercorns 1 L [2 pt] second brown stock 1. Break up carcasses, put into a large pan arid just cover with cold water. Leave for 1 hour. Add vegetables. 2. Bring slowly to the boil and remove scum with a slotted spoon. 3. Add herbs, pepper, salt and stock and bring back to the boil. 4. Reduce heat, half cover the pan and simmer very gently for 2 hours or until all flesh has separated from the bones. 5. Strain, de-grease, strain again, reduce and adjust seasoning to taste.

navigation: Recipes home   English cuisine     Soup       Stock based         Types of Stock         Ingredients         Brown stock         White stock         Household stock         Chicken stock         Game stock         Fish stock         Vegetable stock         Avgolemono         Tasty chicken and mushroom soup         Stracciatella         Hot and Sour soup       Hearty Soups       Puree Soups       Cream soups     Sauces     Meat     Salads     Vegetables     Desserts   *** Star recipes ***   Healthy food   About us   Content      Where to buy   Glossary   Web SuperCooking.NET