For the Demi Glace, wash and dry the veal bones and feet. Mix the veal bones with a little oil and roast them at 200 ° C top and bottom heat for about 30 to 40 minutes.
Take bones out of the oven and let cool down completely. Meanwhile, finely dice the onions, carrots and celery.
Fry colorless in a large saucepan with a little oil. Then add the tomato paste and roast for a few minutes, but not too strong.
The vegetables must not become bitter! Put the bones and veal feet in the pot, add the bay leaves and pepper and fill up with 7 liters of ice-cold water.
Then bring to the boil. As soon as the water boils, reduce the heat significantly. Bubbles should only appear sporadically.
Let simmer for 10 hours. In the meantime, skim off the foam that occurs again and again.
After the cooking time, remove the bones and drain the stock through a sieve. Let cool and degrease. Repeat all steps of the basic fund.
Instead of adding 7 liters of cold water, add the 5 liters of basic stock from the first batch and fill up with 2 liters of water.
To prepare the demi glace, now roughly chop the shallots. Reduce the wine with the shallots to about 300 ml and pass through a sieve.
Add to the basic stock (5 L) and reduce everything to 1 L over moderate heat, depending on your taste. Season to taste with a little salt, pepper and game spices.