Game stock for the multicooker or crock pot

Ingredients for 1 servings:

• 1 kg bones (wild bones) from deer and/or roe deer, large, approx. 5 pieces
• 2 m.-sized vegetable onions
• 2 carrots
• 2 carrots, yellow
• 1 piece(s) celery
• 1 parsley root(s)
• 1 leek(s)
• 2 sprigs of parsley
• 2 garlic cloves, peeled
• 1 tbsp vegetable oil
• 1 tbsp tomato paste
• 1 tbsp thyme
• 2 bay leaves
• ½ tsp juniper berries
• ½ tsp allspice berries
• ½ tsp pepper, mixed
• 1 pinch(s) of orange zest(s) or lemon zest
• 1 tsp lovage, dried
• 3 cloves
• 2 sage leaves
• 2 liters of water
• 250 ml red wine, dry, strong

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

Make good stock easily yourself

Wash and drain the bones. Trim the vegetables (soup greens) and cut into large pieces. Clean the onions, peel if necessary, and roughly quarter them. Peel the garlic, chop into large pieces, and lightly crush them. Prepare the spices. Heat the oil in a multicooker (or in a pan for the crock pot) on the “steam/sauté” setting. Add the well-drained bones and sear well on all sides. Remove from the multicooker or pan and place them to the side or in the crock pot. Add the roughly chopped vegetables to the multicooker or pan and roast them vigorously in the remaining oil. Towards the end, add the tomato paste and roast briefly. Deglaze with water and red wine. Add the bones back (or transfer everything to the crock pot, loosening any roasted ingredients from the pan with a spatula), add the spices, and simmer gently in the multicooker on the “soup” setting for about 3 hours. If it’s foaming a lot, I would skim off the foam from the top of the multicooker, as otherwise it would stick to the lid. This won’t be necessary in the CP, as the stock is filtered afterwards. In the CP, I recommend at least 3 hours on high, but would be closer to 4 hours; that’s how long I always cook bone broth there. After the cooking time is over, let it cool slightly. Place a fine-mesh sieve in a large pot, line it with kitchen paper or cheesecloth if necessary. Lift the bones out of the pot and filter the rest through the sieve. It’s best to let it cool overnight in the refrigerator and then skim off some of the cooled fat the next day – but not all of it, as the fat naturally carries the flavor. Freeze, boil down, or use fresh to make game stew or game soup. Small leftovers can also be used as gravy, for example, with venison steaks; freezing in ice cube trays is a good option for this.