Game Stock

2 kg of game bones and trimmings (in this case Roe), One of our friends brought a bag of bones along with a piece of deer.

2 carrots

A large piece of celeriac

White of a leek

2 onions, 1 halved, skin still on and cut face browned.

The other skinned with 2 bay leaves pinned on with cloves.

Roughly chop the vegetables and add the browned onion and brown the bones etc. in a little neutral oil.

Transfer to a hot oven and roast for about an hour,

 tip the lot into the pressure cooker with the following.

A bunch of soup vegetables.  Peeled and chopped, the onion studded with the bay leaf and the cloves.

1 crushed garlic clove

Add to the bones in the pressure cooker along with,

The game spices

Consisting of:

A piece of cinnamon bark

1 teaspoon of black pepper corns

6 juniper berries

6 allspice berries

½ tsp. Of mustard seeds

Crush roughly with a pestle and mortar.

Add a small bunch of parsley including stalks

1 sprig of thyme

4 sage leaves

Deglaze the roasting pan with 200ml of red wine and the vegetable stock, add this to the pressure cooker and then cover with vegetable stock (I added some of the beef stock from the steak and kidney).

 

Allow to boil,

 skim off the scum as it rises (tip, don’t have the pot fully on the ring, it will then boil at one side, forcing the scum to the other side)

 put the lid on and pressure cook at full pressure for 1 hr.

After pressure cooking strain through a sieve allow to cool (in this weather the balcony is fantastic) and remove the fat that solidifies on top, you now have a fantastic game stock, ready for sauces, soups or by freezing and filtering,and turning into a clear consommé

The de-fatted reduced stock