Game Stock

Description
''Makes 2 litres; preparation time 30 minutes; cooking time 4 hours. Cool and store in the refrigerator until needed.''

Ingredients

 * 1 kg venison, cubed and the bones chopped
 * 500 g beef shin or neck, boned and the meat diced
 * 85 g bacon, diced
 * 2 carrots, peeled and diced
 * 1 large turnip, diced
 * 1 onion, diced
 * 2 stalks celery, diced
 * 3 tomatoes, sliced
 * 3 mushrooms, thinly sliced
 * 3¾ litres water
 * bouquet garni (3 sprigs parsley, 1 sprig thyme, 1 bay leaf)
 * 6 peppercorns
 * 4 cloves
 * 1 tablespoon salt

Directions

 * 1) Chop the bones into smaller pieces.
 * 2) Sauté the diced bacon in a large, heavy-bottomed saucepan over low heat until the fat begins to melt.
 * 3) Add the venison, beef and bones and sauté in the bacon fat until lightly browned.
 * 4) Add the water and bring slowly to the boil.
 * 5) Add the salt, skim well and simmer for 1 hour, skimming occasionally.
 * 6) Add the vegetables, peppercorns, cloves and bouquet garni and simmer for a further 3 hours.
 * 7) Strain the stock through a fine sieve.
 * 8) Cool and store in the refrigerator until needed.