Summary

Ingredients

• 2 carrot (s), peeled and cut into thick slices
• 2 onion (s), peeled, cut into eighths
• 2 leeks, cleaned, cut into wide rings
• 2 stalks celery, cleaned, with the leaves, sliced
• 1 kg bones (wild bones and trimmings), have the dealer chopped into pieces
• 2 tablespoon vegetable oil
• 1 bunch parsley, smooth
• 2 bay leaves
• 1 sprig thyme
• 2 teaspoons black pepper grains
• 2 teaspoons juniper berries, tossed in a mortar
• 1 clove garlic, peeled
• 750 ml red wine, dry
• 2 liters water
• salt

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Instructions

1. Rinse the wild bones under running water and pat dry with kitchen paper. Heat the oil in a roasting pan and fry the bones very vigorously, so that a roast set forms. Add the prepared vegetables, mix in and fry until they have turned color.
2. Wash the parsley, shake dry and add with the bay leaves, thyme, peppercorns, juniper berries and peeled garlic. Deglaze with the red wine and let it boil down until the liquid has almost completely evaporated.
3. Pour in the water and simmer over low heat until the liquid has reduced to a good half. Pour the game stock through a fine sieve, salt and let cool. Then remove the cooled fat layer.
4. Great game sauces and game soups can be made from the stock. You can also make it in large quantities and freeze it in portions.
5. Makes about 1 liter of game stock.