Game Stock
- Total Time
- About 4 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds veal bones
- 1½pounds beef bones
- 2½pounds venison breast bones
- 2onions, quartered with skins left on
- 4carrots, washed and sliced into 1-inch pieces
- 2stalks celery, sliced into 1-inch pieces
- 5whole garlic cloves
- 1teaspoon dried thyme
- 1teaspoon freshly ground pepper
- 2tablespoons flour
Bones
Nutritional analysis per serving (2 servings)
64 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 8 grams protein; 44 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Bones
- Step 1
Preheat oven to 400 degrees.
- Step 2
Place bones, onions, carrots, celery and garlic on a baking sheet. Sprinkle thyme, a few grindings of pepper and the flour over the bones. Drizzle oil over all.
- Step 3
Bake 45 minutes or until lightly golden.
Stock
- Step 4
Put baked bones and vegetables into stock pot. Cover with cold water and add all the other ingredients. Bring to a boil. Half cover the stock pot, and lower flame. Simmer 3 hours, skimming fat and impurities regularly.
Private Notes
Comments
I make venison stock quite often and I'm looking forward to trying this recipe. I don't understand the need for the beef and veal bones. Seems to me they could introduce toxins unless they were bonafide ( pun intended) organic.
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