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LOCATION: Recipes >> Variety Meats >> Here, for general reference, is my stock procedure:

Print this Recipe    Here, for general reference, is my stock procedure:

5-6 pounds bones, broken into short pieces
2-3 large carrots, cut in 3 inch pieces
2 large onions, quartered (I prefer red onions for stock)
4-6 stalks celery, cut in 3 inch pieces

Put that all in a large roasting pan, one that can straddle two burners
on your stove top later. Place into a 500F oven for one hour. If you're
brave, you might turn the stuff after 20 minutes, and again after 40. I
don't, it's just too derned hot. Remove from oven and let it cool. Place
all ingredients in a large stockpot. Deglace roasting pan using about a
quart of water. Add this to the stockpot along with enough water to
cover - a gallon minimally, but we're going for a two quart yield and you
can add as much as it takes to make skimming easy, it will just mean more
time in reduction. Also add:

4-6 cloves
1 teaspoon peppercorns
1/2 teaspoon whole allspice
4 cloves garlic, crushed
2 bay leaves
Fresh herbs, or bouquet garni, to taste, a handful
of fresh parsley and thyme minimally

Bring to a boil, reduce heat, cover, and simmer minimally for at least
three hours. Skim any scum or fat periodically. Skimming is essential
to produce a clear stock. Strain to remove large solids, discord them,
return to heat and reduce to two quarts. Let it chill in the fridge. I
use a progressive straining at this point. First through wire mesh, then
cheesecloth, then a paper towel, and finally a coffee filter. Use
immediately, within 2 days, or freeze.

This will liven up canned tomato soup like you wouldn't believe, but here
is my favorite sauce, stolen from Southern Living:


1/3 cup bourbon (always test it to make sure it's okay)
4 cups venison stock
3/4 cup port wine (the sweet stuff - also, see note on bourbon)
1 tablespoon molasses
2 tablespoons butter

Bring bourbon to a boil in sauce pan. Remove from heat and ignite. Let
it burn until it stops, then add everything but the butter. Bring to
boil, then simmer until it is reduced to about 3/4 cup. Remove from heat
and gradually stir in the butter.Serve with pork or venison tenderloin
medallions, fresh steamed asparagus, and hash brown potatoes. Garnish
with a sprig of fresh rosemary - I guarantee that the aroma wafting up
from this will truly mesmerize you. Southern Living credits Charles Walton
IV from Birmingham, Alabama for this recipe and I will too. This is one
of the finest sauces I have ever tasted - Thank you,

I'm not kidding about the mesmerizing part - try it!


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