Ingredients Jump to Instructions ↓

  1. 7 lbs 3178g / 112oz Venison marrow bones - sawed

  2. 2" pieces

  3. 6 oz 170g Tomato paste - (1 can)

  4. 2 cups 125g / 4.4oz Chopped onions

  5. 1 cup 110g / 3.9oz Chopped celery

  6. 1 cup 110g / 3.9oz Chopped carrots

  7. 2 cups 474ml Claret wine

  8. 20 Peppercorns

  9. 5 Garlic cloves - peeled

  10. 5 Bay leaves

  11. 1 teaspoon 5ml Dried leaf thyme

  12. 1 1/2 Water Salt - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 400 degrees. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Add the water and season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones. This recipe yields about 1/2 gallon of venison stock.


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