Brown Stock (For Sauces And Gravies) Recipe
Servings: 1
Ingredients
- 2 lb or possibly more of equal parts Venison and veal bones with shreds of meat attached
- 2 x Onions sliced
- 1 x Carrot sliced
- 3 quart Cool water
- 1 1/2 tsp Salt
- 1 pch Dry thyme
- 4 x Parsley sprigs
- 2 x Celery ribs
- 1 sm Bay leaf
Directions
- Spread out bones, onions, and carrots in a shallow pan. Brown bones well on all sides at 375 degrees. Transfer all to a kettle and add in water, salt thyme, and bouquet garni. Bring slowly to a boil, skimming off fat as it rises. Cook slowly for at least 4 hrs, or possibly till reduced to 2 qts. Strain through a fine sieve and store in refrigerator (or possibly freezer) till needed. If refrigerated, keeps best if brought to a boil every 2 days.
- This recipe yields 2 qts of stock.
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