Best stock for venison/game casseroles?

[955i]

Looking for peoples favourite stocks for the casseroles in the title. Looking to make some this week but don't really want to use packet mixes as the wife says they are too salty.

 

Thanks

[Blunderbuss]

Homemade, it's doddle. Pheasant (or a couple of pigeon or partridge) carcase and giblets in a pan, add: a quartered onion; a carrot; a stick of celery; a couple of crushed garlic cloves; 5 or 6 peppercorns; 3 bay leaves; a sprig of thyme and rosemary; 3 or 4 juniper berries (optional). Cover with water and bring to the boil then simmer for about 3 hours and strain. Allow to cool then skim the fat of the top. You can freeze it in ice cube trays then place into freezer bags for future use.

[henry d]

Yes, packets are too salty, try Kallo as they actually use some of the ingredients mentioned on the outside of the pack !

 

Chicken is good all round and beef is good with all red meat and very good with chilli and bolognese.

[JJaxeman]

Homemade, it's doddle. Pheasant (or a couple of pigeon or partridge) carcase and giblets in a pan, add: a quartered onion; a carrot; a stick of celery; a couple of crushed garlic cloves; 5 or 6 peppercorns; 3 bay leaves; a sprig of thyme and rosemary; 3 or 4 juniper berries (optional). Cover with water and bring to the boil then simmer for about 3 hours and strain. Allow to cool then skim the fat of the top. You can freeze it in ice cube trays then place into freezer bags for future use.

 

 

Thats one very handy tip never thought of that idea regards ice cube trays have been using 300ml screw top containers but your way will make things alot easier CHEERS I always make a stock after all bird roast's we make.

[chefy]

roast your game bones of nice and brown drain any fat put in a large pan add some root veg and fill with water,boil and simmer for about 2 hrs topping up if needed strain and use

[hendersons]

do what blunderbuss says but roast the bones first, this how i make the stock for the restaurant i work atand always seems to go down well. I think pigeon is the best and if you are doing a big pan full add a pigs trotter gives it a more umptious(spelling?) feel to it

nick

[chefy]

you should allways roast any bones when making stock unless its fish stock to get more flavor into it there are resturants and then there are resurants

[hendersons]

funny you should say that chefy we don't roast the bones for our veal stock ant more and end up with a much better result nicked the recipe from the french laundry works a treat. We also make a white chicken stockthat we use quite a lot don't roast the bones for that either tends to stay nice and light, ideal for emulsion sauces.

nick

[chefy]

personal preferance i suppose or maybe im just old school and classicly trained it was ok for the chef at claridges and the gaverosh i must try to move with the times

[lurcherboy]

Breasted Pigeon makes a very tasty stock if you reduce it and stores well in the freezer. No need to add anything.

 

 

 

 

LB

[malkiserow]

Break the bones up a bit to get the marrow out and like the man says, pigs trotters add depth to the flavour. Get the butcher to cut your trotters down the length and then each piece into 3 Normally £1 for 4 trotters all chopped up

[hendersons]

doing the veal stock like this is something i just started doing from a mates reccomendation give it a go it's great

[WGD]

personal preferance i suppose or maybe im just old school and classicly trained it was ok for the chef at claridges and the gaverosh i must try to move with the times

 

What about the chef at Le Gavroche?

[covlocks]

Always use good stock when you can, packets and cubes are just foul things full of E numbers.

 

I always boil up my bones - chicken, beef or whatever, with a a couple of onions and carrots, reduce it and then freeze it in yoghurt pots. I always have a ready supply then for my soups, gravy or casseroles. Its a good starting point, so you can just add wine or suitable herbs to it depending on what its going in to.

 

Those little stockpots you can now buy at the supermarket aren't bad, Knorr I think, they dont have the salt and E number content of packets or cubes (but do contain some preservative).