Dark game broth
Last Updated on
ingredients
500 g onions 200 g carrots 100 g celery 2 pcs chopped venison bones 8 tbsp oil 1 tbsp tomato puree 1/4 litre red wine 1 sprig fresh thyme 1 pk bay leaf 3 pcs allspice 8 pcs allspice 2 pcs cloves 6 pcs juniper berries 1/2 pk star anise
procedure
1. Heat the oven to 200°C. Chop the Vegetable Recipes and onion. Place the bones on a baking tray, drizzle with oil and roast for about 15 minutes. Add the Vegetable Recipes and onions and bake for about 15 minutes. Then add the puree and brown briefly. 2. Pour in 1/4 litre of wine and leave to almost boil. Repeat this 2 times. Then pour 2 l of water over the bones and stir in the stock. Pour everything into the pot and bring to the boil. Add the herbs and spices. Simmer everything for about 1 hour. Strain the broth.
