Description Edit

Makes 2 litres; preparation time 30 minutes; cooking time 4 hours. Cool and store in the refrigerator until needed.

Ingredients Edit

Directions Edit

  1. Chop the bones into smaller pieces.
  2. Sauté the diced bacon in a large, heavy-bottomed saucepan over low heat until the fat begins to melt.
  3. Add the venison, beef and bones and sauté in the bacon fat until lightly browned.
  4. Add the water and bring slowly to the boil.
  5. Add the salt, skim well and simmer for 1 hour, skimming occasionally.
  6. Add the vegetables, peppercorns, cloves and bouquet garni and simmer for a further 3 hours.
  7. Strain the stock through a fine sieve.
  8. Cool and store in the refrigerator until needed.

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