Friday, 25th November 2011

Now, in the weeks before christmas a market stall on our market has game, too. Sometimes this, sometimes that. Recently we spotted some wild rabbit there, which we immediately bought. Not an everyday opportunity. Behind it, two bags with venison parures and bones, which I already eyed interested. After we made the curcuit in the shops, I had to have them. And that was wise, since I didn’t see some again there.

So on the same weekend cooking and preserving stock was the matter. Since it was the first time for me, too, I searched the internet for some informations about ingredients (something special?) and the cooking time. But the internet was rare. 2-6 hours, everything was given. So asking Facebook. Arthurs Tochter helped me with the precise information: 12 hours. So 12 hours then. And it didn’t do any harm to the game stock!

There’s not so much need for game stock, but when, what to do then? Well, you can buy one, which costs as much as the two bags bones I bought. And then there are ingredients listed, that have nothing to do with stock.

I made 13 glasses of stock with this batch. That’s a nice supply. But if you’re preserving them in the oven, these will maintain forever (well almost).

And if you’re now wondering how to make game stock and how to preserve it in you oven, I will show you an easy peasy instruction how to. So nothing stands in the way for your delicious sauce, accompanying your next game dish.

Game Stock

One year ago: Scottish Shortbread

 
Game Stock
 
 
Game Stock
 
 
Game Stock
 
 
Game Stock

 

Game Stock
 
Game Stock
                        

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