Concentrated Game Stock

1 litre (2 pints)

No good stock without bones. When preparing hare, deer or whatever, and you only want to use the meat, use the carcass or ribs, or ask the shop. Sometimes you'll have to ask in advance, so that he can collect a fair amount of bones. If you're lucky, those bones and carcasses will have some meat clinging to them (like the legs of the hare). If you carefully collect that meat after the stock has been made, you can make a very good game sauce à la Bolognese for pasta, and if there was a lot of meat, you can make an oldfashioned game pepper sauce (French: poivrade, Dutch: pepersaus). When you scrape off what has remained on the roasting tin and give that (without the fat) to your cat, you'll have a very happy animal. At least, my gourmet-cat was!
There are some links in the recipe to the tips & tricks of broth making. There you can find descriptions of how to strain, reduce, cool and keep your broth. Because that is the same for all broths and stocks, this information is gathered on one page. On that page you can also find links to other recipes for stocks and soups.

The soup bones after roasting

For 1 litre (4 cups, 2 pints) concentrated game stock
1 kilo (2 pounds) bones and membranes (?) of game
1 leek, chopped coarsely
1 large carrot, chopped coarsely
500 gram (3 1/4 cup) tasty tomatoes
50 gram (1/3 cup) celeriac
a lot of black peppercorns, crushed
some mace
4 bay leaves
1 sprig thyme
4 litres (4 quarts, 1 gallon) water

Preparation
Preheat the oven to 250 dgC/480 dgF. Brown the bones on a roasting tin, then transfer them to a soup pan and add the water. Bring to the boil, skim well. Then add vegetables and spices. Let the stock simmer for at least five hours on a slow fire.
Strain the stock, and reduce with 75% to one litre, then let it cool quickly. Now you can freeze what you don't need immediately. A concentrated stock like this one is often used in small quantities. Use an ice cube holder to freeze the stock. One cube equals one table spoon.
Do not forget to label your frozen stock, in the freezer all stocks look alike.

Ingredients
All descriptions of ingredients

Bibliography
The editions below are in my possession. Links refer to available editions.
All books mentioned on this site (with short reviews)