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Game Stock
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
5 x ca. 450 gVenison bones
Sprigs Thyme
parsley sprig
Celery stalk
black peppercorns
Juniper berries; optional
die Zubereitung:

Cut carrots into 3-inch lengths. Cut onion into eights. Roast carrots, onion and game bones on baking sheet at 400 degrees, shaking pan every few minutes, until bones are brown, about 15 minutes. Transfer carrots, onion and bones to large pot. Pour 1 cup water onto baking sheet and scrape with spatula to release caramelized cooking particles. Add to pot with bones and vegetables. Tie thyme, parsley and celery stalk together and add to pot with peppercorns and juniper berries. Cover with 5 quarts cold water and bring almost to boil over high heat. Just before stock boils, reduce heat and simmer 4 hours. Set aside to cool. Strain stock and discard solids. Store cooled stock covered in refrigerator up to 5 days or put in plastic freezer containers and freeze up to 3 months. Yields 4 quarts.

Each cup: 22 calories; 17 mg sodium; 7 mg cholesterol; 0 fat; 2 grams carbohydrates; 2 grams protein; 0.19 gram fiber

Comments: Never use game bones that have a strong gamy odor or your stock will be strong and gamy, too.


Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy. Net

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