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Recipe: Game stock

A good game stock is essential for making pies, stews, casseroles and a host of other game recipes; this one is easy to make and store.

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Recipe by: Game for Anything

This incredible game stock recipe uses the carcasses of pheasants and muntjac to create a rich, tasty base that can be used with a selection of recipes. Nothing goes to waste, and it’s fantastic way to use up all the parts of the animal you don’t fancy eating!

Game stock

Ingredients

4 pheasant carcasses with the breasts removed and/or muntjac carcass
2 onions
2 carrots
2 sticks of celery
4 tbsp olive oil
Salt & pepper

Method

1. Heat the oven to 180°C

2. Roughly chop up the veg

Tip: Don’t peel the onions. This helps to give the stock a nice rich colour

3. Place all of the ingredients in two roasting trays

4. Drizzle over the olive oil and season with salt and pepper

5. Place in the oven and roast for 45 minutes until golden brown

6. Remove from the oven and place all the ingredients into a large pot and cover in cold water

7. Bring to the boil and leave to simmer until reduced by half

8. Place a muslin cloth (or clean tea towel) over a colander and place this over a larger bowl.

9. Pour in the reduced stock, carcasses and veg. This will leave you with a great game stock.

10. If you would like to store this for using later, you can return it to the pan and, again, reduce by half. Then, pour this into a plastic container and place in the fridge

11. Once this is cooled and solid, turn out onto a chopping board and cut into cubes that can then be frozen