3 lbs venison leg bones or venison mixed bones
3 Tbs Peanut or light olive oil
1 C Dry white wine
12 C Water
1¼ C Carrots, chopped
2 med Onions unpeeled, washed well and quartered
2 Celery sticks, chopped
2 Cloves garlic, peeled
2 C Mushrooms, sliced
4 very ripe Tomatoes, quartered
Salt and fresh ground pepper
A bouquet garni made with 4 sprigs thyme, 2 celery leaves, and 2 sprigs of parsley
1. Place the bones in a roasting pan and drizzle with the oil. Brown in an oven preheated to 425°F for 45-50 minutes, turning the bones from time to time. Transfer the bones to a large stock pot.
2. Pour off the fat from the roasting pan. Over low heat, add the wine, stirring and scraping the bottom of the pan. Pour into the pan with the bones; add the water and bring to a boil. Reduce the heat and simmer for 10 minutes.
3. Skim any residue from the surface; then add the remaining ingredients, except the salt and pepper. Simmer, uncovered, for 4-10 hours.
4. Taste and season the stock. Allow to cool a little; then strain through a cheesecloth-lined strainer and cool as quickly as possible. (Drop an ice filled ziplock freezer bag into stock, cools without diluting the stock.)
Roasting the bones for this stock beforehand imparts a mellow yet full and concentrated flavor and gives a rich, deep color. Because the flavors intensify as the stock reduces, it should be seasoned only at the very end of the cooking process.
Yield: About 6-8 cups