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  • 2 Carrots
  • 1 Onion
  • 5 lb Venison bones
  • Water
  • 3 Sprigs Thyme
  • 6 Sprigs Parsley
  • 1 Celery stalk
  • 5 Black peppercorns
  • 4 Juniper berries; optional


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.
Recipe Source: Los Angeles Times - 12-27-1998
Formatted for Mastercook by Lynn Thomas -
Converted by MM_Buster v2.0l.