Basic Venison Stock
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Basic Venison Stock
  Venison    Stock    Basics  
Last updated 6/12/2012 1:07:26 AM. Recipe ID 33438. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Basic venison stock
 Categories: None
      Yield: 1 Servings
      5 lb Bones, cut or chopped small
      2 lb Meat cut into 1/2 inch cubes
      2 md Onions, chopped into 1/2
           -inch pieces
      2 md Carrots, diced small
      5    Ribs celery, diced small
      1 c  Dry red wine (or 1 cup apple
  1 1/2 ga Water
      1 ts Thyme
      1 tb Juniper berries (optional)
      2    Bay leaves
    1/2 c  Tomato paste
  yields about 1 gallon
  Method:  Roast bones and meat on a rack in a roasting pan at 400
  degrees until well browned - about 40 minutes.  Put celery, carrot
  and onion on top of meat and brown also, another 15 minutes.  When
  browned, discard fat in the pan and put bones, meat, vegetables in a
  pot large enough to hold everything.  Put roasting pan on a stovetop
  burner over medium heat, pour wine into pan and deglaze, scraping any
  browned residue off pan and add to stock pot.  Add water, covering
  the solids, and remaining ingredients. Bring to a gentle boil then
  cover and reduce heat to a very slow simmer for at least six hours,
  skimming occasionally.  Uncover and simmer for four more hours or
  until reduced to a gallon of liquid. Strain, discarding solids and
  cool, uncovered.  Cover when fully chilled (and not before or it may
  To make larger batches, just multiply everything except thyme,
  juniper and bay.  For each doubling of all the other ingredients,
  multiply them by 1 1/2 or they'll be too strong.
  That's the basic stock from which we'll make these two sauces. The
  first one is rich; a good sauce to put on venison no matter how
  you've cooked it. The second is the fullest taste of venison you're
  ever likely to find, with a very deeply concentrated flavor.  This
  first sauce, Venison Espagnole, is what's called "a thickened
  reduction" and the second, Venison Demi-Glace, begins with the first
  and more of the stock, then goes to a yet further reduction.  In each
  case, flavor is more intensified and developed than in the stages

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 33438 (Apr 03, 2005)

[an error occurred while processing this directive]