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Description

This game stock is the basis for every successful game sauce! I always make it in autumn when there is fresh game. The preparation is a bit time-consuming, but the result is worth it. The stock is incredibly aromatic and gives sauces a deep, complex flavor. Perfect for festive occasions such as Christmas or New Year's Eve. I freeze it in portions, so I always have a supply. An absolute must for all lovers of fine cuisine!

Ingredients (18 ingredients)

Preparation (7 steps)

Prepare vegetables

Roughly chop 2 onions with skin and roughly chop 1 bunch of soup vegetables. Dice 2 tomatoes. These steps are done outside of the Thermomix®.

Roast bones (oven)

Spread 2 kg of bones and trimmings from game (roe deer, wild boar, deer, fallow deer) on a deep roasting pan and drizzle with 40 ml of oil. Roast all over in a preheated oven at 250°C until everything is nicely browned (approx. 20-30 minutes). Then add the chopped vegetables and onion. Sprinkle 1 tbsp of sugar over it and continue cooking everything at 200°C for approx. 45 minutes. In between, add some water again and again and let it reduce. When pouring in the last time, add the spices: 5 grains of allspice, 10 juniper berries, 1 tsp of dried thyme, 1 tsp of coriander, 4 fresh bay leaves or 2 dried, 3 cloves, 1 tsp of black peppercorns. This step is done outside of the Thermomix®.

Prepare red wine mixture

Mix 250 ml of red wine with 1 tbsp of mustard, 1 tbsp of lingonberries and 1 tbsp of tomato paste. Add the diced tomatoes. This step is done outside of the Thermomix®.

Braising (oven)

Add the red wine mixture to the bones and vegetables and simmer everything in the oven for another 20-30 minutes. This step is done outside of the Thermomix®.

Transfer and bring to a boil

Transfer the contents of the tray to a large pot. Fill with cold water to the top edge of the bones, sprinkle in the salt and bring to a boil. Then simmer gently, without bubbling, for about 2 hours. Skim off any foam that forms. This step is done outside of the Thermomix®.

Strain stock

Strain the contents through a muslin cloth into a smaller pot. Reduce this liquid again to half while simmering gently in an open pot (yields about 2 liters of stock). This can take up to 3 hours again. This step is done outside of the Thermomix®.

Cool and degrease stock

Let the stock cool down (preferably overnight in the refrigerator). Remove the hard layer of fat and freeze the stock in portions. This step is done outside of the Thermomix®.