Game stock/venison stock

Ingredients for 1 servings:

• 3,000 g bones (game bones, possibly from deer)
• 8,000 ml water
• 500 g vegetable onions
• 1,000 g carrot(s), in small pieces
• 500 g celeriac, diced
• 120 g celery, diced
• 200 g white mushrooms, sliced
• 200 g leek, in coarse rings
• 80 g tomato(s), dried, cut into strips
• ½ bulb(s) garlic, halved at the bulbous part (crosswise)
• 400 ml port wine, red
• Spices) :
• 6 cloves, crushed
• 8 juniper berries, crushed
• 8 cardamom pods, green, peeled, crushed
• 1 piece(s) star anise, 1 prong, crushed
• 1 stalk(s) cinnamon
• 6 sprigs rosemary, fresh
• ½ bunch parsley, finely chopped, flat
• 2 g long pepper, crushed (or cubeb or black)
• 40 g smoked salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Roast the bones, which have been removed and sawn into pieces, on a baking sheet or roasting pan at 200°C in the oven and add 1 cup of water (this helps to remove the juices from the pan). Bring everything, including the bones and the roasting residue from the pan, to a boil in a large pot of cold water. In the meantime, wash the onions, cut them in half crosswise, and sauté them in a pan, unpeeled and leaving only the cut surface to brown. Cut a garlic bulb in half crosswise as well. Clean and chop the remaining vegetables. When the water boils, add the vegetables and simmer gently over low heat for about 1.5 – 2 hours. Skim off any foam that forms on the surface with a slotted spoon. 30 minutes before the end of cooking, add the port wine, herbs, and spices, and finish cooking. Remove the bones and vegetables and strain the stock through a coarse sieve. Line a colander with a damp cloth (kitchen towel, paper towel, etc.) and pre-filter the stock (if the cloth becomes clogged, replace with a new one). Repeat this process until all impurities are removed. Bring the stock to a vigorous boil (boil), reduce slightly if necessary, and add the salt. Stir until the salt has dissolved. Pour the boiling-hot stock into sterilized jars (one at a time). Immediately close the filled jar tightly (twist-off lid) and let it cool on a wet cloth/towel. Adding a small amount of salt makes the stock more shelf-stable; it can be reduced by up to half if necessary. Best before: approx. 1 year. Tip: For a particularly tangy flavor, lightly toast the solid spices in a pan until a delicate aroma develops. Remove immediately, then crush and add to the stock!