Brown Game Stock – Professional Recipe (Approx. 1 Liter)

Ingredients:

• 1 kg bones, carcasses and lean trimmings from furred game (venison, wild boar, hare, etc.)

• 100 g carrots in mirepoix (large dice)

• 100 g onions in mirepoix

• 1.4 liters cold water

• 100 ml dry white wine

• 1 crushed garlic clove (optional but recommended)

• Bouquet garni:

  • 1 sprig thyme

  • 1 bay leaf

  • 1 sprig rosemary

  • Some sage and savory leaves

  • Parsley stem

• 6–8 juniper berries

• A few black peppercorns

• No salt!

Preparation:

1. Roast the bones

   • Preheat the oven to 220 °C (fan-assisted).

   • Place bones and trimmings on a roasting tray.

   • Roast for 25–30 minutes until evenly browned. Do not burn.

2. Add mirepoix

   • Add carrots and onions.

   • Roast for another 10–15 minutes until slightly caramelized.

3. Deglaze and add liquid

   • Transfer everything to a cold stockpot.

   • Deglaze the tray with hot water or wine, scraping up all the fond.

   • Add the deglazing liquid to the pot, followed by remaining water and wine.

4. Add aromatics

   • Add the bouquet garni, juniper berries, pepper, and crushed garlic.

5. Slow cooking

   • Bring to a gentle boil, then reduce heat to a simmer.

   • Simmer uncovered for 2.5 to 3 hours.

   • Skim regularly.

6. Degrease

   • Carefully skim off the fat floating on the surface.

7. Strain and cool

   • Remove bones and vegetables.

   • Strain through a fine sieve or chinois.

   • Cool quickly and freeze or refrigerate (max 4 °C) in small portions.