Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Minimum shelf life approx. 1 year.
7. 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!