This is a rich, thick game stock used in gravies, sauces or soups. The bones used may be pheasant, grouse or venison.
1 lb. game bones pints water
5 fl. oz. dry red wine bouquet garni consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
1 medium-sized onion, finely chopped
2 carrots, scraped and sliced
1 teaspoon salt
Put all the ingredients into a large sauce-pan. Add more water, if necessary, so that the bones are just covered. Place the pan over high heat and bring the liquid to the boil. Reduce the heat to low and simmer for 45 minutes.
Remove the pan from the heat and strain the stock into a measuring jug. Discard the bones, vegetables and flavourings in the strainer.
If you want to make a concentrated fumet, return the stock to the saucepan and return the pan to moderate heat. Boil the stock until it has reduced to about 10 fluid ounces . Remove the pan from the heat and allow the fumet to cool. Then pour it into a screw-top jar and keep it in the refrigerator until you are ready to use it.