{"id":3066,"date":"2006-01-07T16:33:59","date_gmt":"2006-01-07T15:33:59","guid":{"rendered":"http:\/\/coquinaria.nl\/?p=3066\/"},"modified":"2019-11-27T19:29:35","modified_gmt":"2019-11-27T18:29:35","slug":"game-stock","status":"publish","type":"post","link":"https:\/\/coquinaria.nl\/en\/game-stock\/","title":{"rendered":"Concentrated Game Stock"},"content":{"rendered":"

Back to the list with recipes for stock and soup<\/small><\/a><\/p>\n

\n

No good stock without bones. When preparing hare, deer or whatever, and you only want to use the meat, use the carcass or ribs, or ask the shop. Sometimes you’ll have to ask in advance, so that he can collect a fair amount of bones. If you’re lucky, those bones and carcasses will have some meat clinging to them (like the legs of the hare). If you carefully collect that meat after the stock has been made, you can make a very good game sauce \u00e0 la Bolognese for pasta, and if there was a lot of meat, you can make an oldfashioned game pepper sauce (French:\u00a0poivrade<\/em>, Dutch:\u00a0pepersaus<\/em>). When you scrape off what has remained on the roasting tin and give that (without the fat) to your cat, you’ll have a very happy animal. At least, my gourmet-cat was!
\nThere are some links in the recipe to the\u00a0tips & tricks of broth making<\/a>. There you can find descriptions of how to strain, reduce, cool and keep your broth. Because that is the same for all broths and stocks, this information is gathered on one page. On that page you can also find links to other recipes for stocks and soups.
\nFor 1 liter concentrated game stock; preparation in advance<\/em>\u00a030 minutes<\/span><\/span>; preparation<\/em>\u00a05 hour + boiling down<\/span><\/span>.<\/p>\n

\"The1 kilo bones and membranes of game<\/span>
\n1 large leek<\/span>
\n1 large carrot<\/span>
\n500 gr (1 pound) good tomatoesn<\/span>
\n50 gr celeriac<\/span>
\nblack pepper corns (crushed)
\nsome mace
\n4 bay leaves
\nsprig thyme
\n4 liter water<\/p>\n

Preparation in advance<\/h3>\n

Preheat the oven to 250 \u00b0C\/480 \u00b0F. Brown the bones on a roasting tin. Wash, clean and cut the vegetables.<\/p>\n

Preparation<\/h3>\n

Transfer the bones to a soup pan and add the water. Bring to the boil, skim well. Then add vegetables and spices. Let the stock simmer for at least five hours on a slow fire.<\/p>\n

Strain the stock<\/a>, and reduce with 75% to one liter, then\u00a0let it cool quickly<\/a>. Now you can freeze what you don’t need immediately. A concentrated stock like this one is often used in small quantities. Use an ice cube holder to freeze the stock. One cube equals one table spoon.
\nDo not forget to label your frozen stock, in the freezer all stocks look alike.<\/p>\n

 <\/p>\n

Basic recipe for concentrated game stock<\/em><\/span>
\n\u00a9 Author Christianne Muusers<\/span><\/small><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Back to the list with recipes for stock and soup No good stock without bones. When preparing hare, deer or whatever, and you only want to use the meat, use the carcass or ribs, or ask the shop. Sometimes you’ll have to ask in advance, so that he can collect a fair amount of bones….<\/p>\n

Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":6893,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_lmt_disableupdate":"no","_lmt_disable":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[197,98,169,88],"tags":[256,302,305],"class_list":{"0":"post-3066","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-technique","8":"category-modern-en","9":"category-soup","10":"category-with-meat","11":"tag-carrot","12":"tag-celeriac","13":"tag-game","14":"entry"},"acf":[],"modified_by":"Christianne","jetpack_featured_media_url":"https:\/\/coquinaria.nl\/wp-content\/uploads\/wildfondbotten.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/posts\/3066","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/comments?post=3066"}],"version-history":[{"count":1,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/posts\/3066\/revisions"}],"predecessor-version":[{"id":16058,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/posts\/3066\/revisions\/16058"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/media\/6893"}],"wp:attachment":[{"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/media?parent=3066"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/categories?post=3066"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/coquinaria.nl\/en\/wp-json\/wp\/v2\/tags?post=3066"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}