Ingredients

Game Stock

• 2 tbsp olive oil
• 1-1.5 kg game bones and meat
• 1 carrot, peeled and roughly chopped
• 1 celery stick, roughly chopped
• 1 onion, peeled and diced
• 1 leek washed and roughly chopped
• 2 garlic cloves, bruised with the back of a knife
• 5 juniper berries
• 5 peppercorns
• 1 bay leaf
• 1thyme sprig
• 1 parsley sprig
• 2 litres of water

Method

1. Game Stock: Preheat an oven to 220°C. Toss the bones, with the olive oil in an oven tin and place in the oven. Leave to cook for 30 minutes. Remove from the oven and stir in 1/2 the water. Transfer the mixture to a large saucepan and add all the remaining ingredients. Place over a moderate-high heat and bring to the boil. Remove any scum that rises to the top and reduce to a low heat, cover, and simmer gently. Leave the stock to cook for 3 hours skimming regularly and adding more water as necessary. Strain the stock through a fine sieve into a bowl and leave to stand for a few minutes. Blot a piece of kitchen paper over the top of the stock to remove fat. Store in the refrigerator for 2-3 days in a sealed container or freeze until ready to use.