Foods And Recipes–Game Stocks and Soups

Game Stock

Long, slow cooking is the key to extracting a flavorful stock from meaty bones. A pressure cooker will shorten the time if you’re in a hurry. Another way to heighten flavor–brown the bones briefly in a slow oven before putting them in the stock pot, but be careful not to scorch them. the meat that is strained from the finished stock may be used in mincemeat or other highly seasoned dishes such as sandwich spread. Just remember it has already given most of its flavor to the stock. Save the fat that is skimmed from the stock and use it as a baste for game roasts that are too lean. Reheat solidified fat slowly, strain it to remove meat particles and store it in a cool place or freeze it.

INGREDIENTS:

Meaty bones of any wild game and meat scraps or chunks from tough cuts

Water

2 onions

3 carrots

3 tablespoons minced wild chives

Celery leaves

Peppercorns

Herb bouquet

Salt to taste

When game is butchered there should be a plentiful supply of bones with bits of meat still clinging to them. Saw bones into sizes to fit a large pot and crack them to expose the marrow. Place them in the kettle along with any other meat scraps from which the fat has been removed. Cover with cold water. Bring to a boil and simmer slowly for several hours. Allow to stand until cool and remove the meat and bones. Now allow the stock to become completely cold and then skim off the fat that has come to the surface. Replace bones in the stock and again bring to a boil. Reduce heat to simmer and add quartered onions, sliced carrots, chives, chopped celery leaves, several peppercorns, and an herb bouquet. The bouquet is made be enclosing several sprigs of parsley, bay leaf, celery stalks cut up and a couple of sprigs of thyme and any other herbs you may choose, all in a piece of white cloth and tied into a bag with white thread. Cover the pot and simmer slowly for at least three hours. Try a spoonful to test for seasoning and add whatever else you think it needs. Remove and discard herb bouquet and allow to cool. Strain; skim off any remaining fat that may have risen. Store in refrigerator in covered containers or freeze until needed. This stock will be the base for many future soups, gravies, and sauces and can be used for moistening meat loaves and in stews. It is good economy to keep some on hand at all times.

Works Cited:

What’s Cookin’ in Alaska by Helen A. White, Anchorage, Alaska.

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