Game Stock – Basic Recipe

For the 1st pass, chop game bones into walnut size, clean, rinse and dice vegetables and marinate together with the remaining ingredients for 2 days in a cool place.

Marinated bones and pieces of meat on a colander form and drain well.

In a saucepan fry green bacon. Add the bones and the meat and brown. Then add the vegetables, fry them, extinguish with marinate and make them almost whole. Add the tomatoes and the mushrooms, fill up with cold water and let it boil gently. Remove the foam from the surface with a skimmer and cook for about 2 hours. Add enough water at a time to cover the bones. Keep skimming.

Pour through a straining cloth. Keep in the refrigerator or freeze in small portions for use as soon as possible after boiling and cooling again.

Note: For many dishes it is essential to prepare a game stock beforehand, as the bones are not available for the sauce until after roasting. For example, when roasting whole pheasant or wild duck, or when there are too few bones and steps to make a rich sauce, as in the case of saddle of venison. Tomato waste occurs when diced tomatoes are prepared. The peeled skin as well as the seeds can be used for the game stock. Possibly freeze for later use.

Our tip: Use a deliciously spicy bacon f

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