Description
Makes 2litres; preparation time 30 min; cooking time 4 hours.
Cool and store in the refrigerator until needed.
Ingredients
1 kg venison, cubed and the bones chopped
500g Beef shin or neck, boned and the meat diced
85g 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
Chop the bones into smaller pieces. Sauté the diced Bacon in a large,
heavy-bottomed saucepan over low heat until the fat begins to melt.
Add the venison, Beef and bones and sauté in the bacon fat until lightly browned.
Add the water and bring slowly to the boil. Add the salt, skim well and simmer for 1 hour,
skimming occasionally. Add the vegetables, peppercorns, cloves and bouquet garni and
simmer for a further 3 hours. Strain the stock through a fine sieve.
Cool and store in the refrigerator until needed.