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Title: Game Stock
Yield: 1 Serving

Ingredients

      2    Carrots
      1    Onion
      5 lb Venison bones
           Water
      3    sprigs Thyme
      6    sprigs Parsley
      1    Celery stalk
      5    Black peppercorns
      4    Juniper berries; optional

Instructions

Cut carrots into 3-inch lengths. Cut onion into eights. Roast carrots,
onion and game bones on baking sheet at 400 degrees, shaking pan every few
minutes, until bones are brown, about 15 minutes. Transfer carrots, onion
and bones to large pot. Pour 1 cup water onto baking sheet and scrape with
spatula to release caramelized cooking particles. Add to pot with bones
and vegetables.
Tie thyme, parsley and celery stalk together and add to pot with
peppercorns and juniper berries. Cover with 5 quarts cold water and bring
almost to boil over high heat. Just before stock boils, reduce heat and
simmer 4 hours. Set aside to cool. Strain stock and discard solids.
Store cooled stock covered in refrigerator up to 5 days or put in plastic
freezer containers and freeze up to 3 months.
Yields 4 quarts.

Each cup: 22 calories; 17 mg sodium; 7 mg cholesterol; 0 fat; 2 grams
carbohydrates; 2 grams protein; 0.19 gram fiber

Comments: Never use game bones that have a strong gamy odor or your stock
will be strong and gamy, too.

Recipe Source:
Los Angeles Times - 12-27-1998

Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net

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Preparation Time: 0:00

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