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Brown Stock (for sauces and gravies) Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasBrown Stock (for sauces and gravies) Recipe - Cooking Index

Brown Stock (for sauces and gravies)

Courses: Sauces
Serves: 1 people

Recipe Ingredients

2 lbs 908g / 32ozOr more of equal parts Venison and veal
  Bones with shreds of meat attached
2   Onions - sliced
1   Carrot - sliced
3   Cold water
1 1/2 teaspoons 7.5mlSalt
1   Dried thyme
  Bouquet Garni
4   Parsley sprigs
2   Celery ribs
1   Bay leaf (small)

Recipe Instructions

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 water, salt thyme, and bouquet garni. Bring slowly to a boil, skimming off fat as it rises. Cook slowly for at least 4 hours, or until reduced to 2 quarts. Strain through a fine sieve and store in refrigerator (or freezer) until needed. If refrigerated, keeps best if brought to a boil every 2 days.

This recipe yields 2 quarts of stock.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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