John Myers
Wild Fund
The perfect wild fund recipe with a picture and simple step-by-step instructions.
- 500 g Fallow Deer Bones &
- Parures
- 2 tbsp Sunflower oil
- 1 Pc. Carrot
- 1 Pc. Big onion
- 4 Pc. Clove of garlic
- 1 Pc. Fresh celery about 150g
- 1 Branch ever Rosemary Thyme Sage
- Oregano
- 1 Tbsp heaped Tomato paste concentrated three times
- 3 dl Red wine
- 5 dl Water
- Preheat the oven to 230 ° C. Mince bones. Heat the oil in a pot, add the bones and fry for 2-3 minutes, at this point put the bones in the oven and fry them until dark brown (but light, not black).
- In the meantime, wash the vegetables well, do not peel them and cut them into large cubes. Do not peel the onion, just remove the outer skin and chop it up roughly. Peel and crush the garlic. Strip off herbs. Add everything to the bones and put back in the oven, taking advantage of the residual heat, stirring in between. Leave in the oven until the residual heat is used up.
- Now continue working on the stove. Add tomato puree and fry with it. When everything has turned a nice color, deglaze with a little red wine and let it reduce, repeat the process 3-4 times, deglaze with the rest of the red wine and water. Simmer for 35-45 minutes.
- Remove bones and vegetables, strain the stock through a hair sieve or a strainer (if you have one, I didn’t have one) Simmer for another 15 minutes.
- I didn’t peel the vegetables because I throw them away anyway and didn’t use salt and pepper. We want a stock and not a sauce. The bones?? I got it from a 1/2 fallow deer that I bought some time ago, the pepper came from there (in my KB fallow deer pepper) I almost forgot it is about 7-8 dl, so too much for 1 time to make sauce. I make small bags with 1.5-2 dl stock and fry them. Winter is not over yet, it is only just beginning.
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