Brown Stock (for Sauces and Gravies)
Author: Kitchens
  • 2 pounds or more of equal parts venison and bones with shreds of meat attached
  • 2 onions; sliced
  • 1 carrot; sliced
  • 3 Quarts cold water
  • 1 1/2 teaspoons salt
  • 1 pinch dried thyme
  • Bouquet Garni:
  • 4 parsley sprigs
  • 2 celery ribs
  • 1 small bay leaf
  1. Spread out bones, onions, and carrots in a shallow pan. Brown bones well on all sides at 375 degrees.
  2. Transfer all to a kettle and add water, salt thyme, and bouquet garni. Bring slowly to a boil, skimming off fat as it rises. Cook slowly for at least 4 hours, or until reduced to 2 quarts.
  3. Strain through a fine sieve and store in refrigerator (or freezer) until needed.
  4. If refrigerated, keeps best if brought to a boil every 2 days.
  5. This recipe yields 2 quarts of stock.
Publisher's Note: We make this recipe from time to time at Epicurus. We suggest that you store at least four one cup or one pint containers in the freezer. We also reduce this to make a great demiglace, which also freezes well in one-cup and half-cup containers. We use these in sauces frequently. Perfect for when you need a demiglace or stock in a hurry.

If you'd like, substitute duck or beef for the venison.

Recipe Source: THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight
Recipe by Recipes at