Game or venison stock

Ingredients for 1 servings:

• Bones and trimmings, as much as you can get
• 4 bay leaves
• 8 juniper berries
• 6 allspice berries
• 1 tsp black peppercorns
• ½ tsp cinnamon powder
• ½ tsp lemon zest
• 1 tbsp Tomato paste, triple concentrated
• 150 ml red wine, dry
• 1 bunch of soup vegetables, fresh
• 2 m.-sized onion(s)
• 4 tbsp oil, e.g. rapeseed oil
• Water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 hours 10 minutes; Total time approx. 5 hours 25 minutes

Trimmings and bones, too good to throw away

Roughly grind the juniper berries, allspice, and peppercorns in a mortar. Peel or trim the onion and the soup vegetables (2 carrots, a leek, 1 celery stick, and parsley) and chop into large pieces. Toast all the spices in a large pan without oil until fragrant. Then add the tomato paste and stir until caramelized. Pour in the oil and sear the trimmings and bones. Add the soup vegetables and onion pieces and stir until sautéed. Deglaze everything with wine and reduce. Now add enough water to cover everything. Let everything boil uncovered for about 10 minutes. Reduce the heat, cover the pot, and simmer gently for about 3 hours. I deliberately omitted the salt. Strain the stock through a sieve. Discard the bones and vegetables and pour the stock into sterilized screw-top jars. Cook the stock in the oven at 95 °C for about 1 – 2 hours.