Deer Stock
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 2 hrs |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 3,000 bones, (wild bones, possibly deer)
- ml 8,000 water
- 500 g veetable onion (s)
- g 1,000 carrot (s), cut into small pieces
- 500 g celeriac, diced
- 120 g celery, diced
- 200 g white mushrooms, sliced
- 200 g leek, cut into lare rins
- 80 g tomato (s), dried, cut into strips
- 0.5 ½ bulb garlic, cut in half at the bulbous point (across)
- 400 ml port wine, red
- Spice (s):
- 6 clove (s), crushed
- 8 juniper berries, crushed
- 8 cardamom pods, green, peeled, crushed
- 1 piece (s) star anise, point, crushed
- 1 stick cinnamon
- 6 sprigs rosemary, fresh
- 0.5 ½ bunch parsley, finely chopped, smooth
- 2 g lon pepper, pounded (or cubeb or black)
- 40 g smoked salt
Print Recipe
Pin Recipe Instructions
- Roast the loosened and sawn bones on a baking sheet / roasting pan at 200 ° C in the oven and pour in 1 cup of water (the roast set dissolves better!). Bring everything, the bones and the roast residues / roasting residue from the pan, to a boil with cold water in an appropriately large saucepan.
- In the meantime, wash the onions, cut them in half across the middle, unpeeled and stew them brown in a pan only on the cut surface.
- Halve a garlic bulb crosswise as well. Clean the remaining vegetables and cut into small pieces. When the water boils, add the vegetables and let them simmer (simmer) over a low heat for about 1.5 - 2 hours. Skim off the foam that forms on the surface with a skimmer (ladle, spoon). 30 minutes before the end of the cooking time, add the port wine, herbs and spices and finish cooking.
- Remove the bones and vegetables, drain the stock through a coarse kitchen sieve. Line the kitchen sieve with a damp cloth (kitchen towel, kitchen paper, etc.) and pre-filter the stock (if the cloth is added, insert a new cloth). Repeat this process until all turbidity has been removed. Bring the stock to the boil (boil up), reduce it a little if necessary and add the salt. Stir until the salt has dissolved.
- Pour the stock into sterilized glasses at boiling temperature (one after the other). Immediately close the filled glass tightly (twist-off lid) and let it cool down on a wet cloth / towel. Adding the small amount of salt makes the stock more durable and can be reduced by half if necessary.
- Minimum shelf life approx. 1 year.
- Tip: The taste becomes particularly smart if you lightly roast the solid spices in a pan until a fine aroma aroma is created. Take out immediately and then crush and add to the stock!
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