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Game Consomme

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Ingredients
  Venison bones 5 Pound
  Water 1 Gallon
  Chopped carrots 1⁄2 Cup (8 tbs)
  Chopped leeks 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Egg whites 3
  Black peppercorns To Taste, crushed
  Juniper berries 3
  Bay leaf 1
  Dry sherry 1⁄4 Cup (4 tbs)
Directions

Heat oven to 400 degrees F.
Remove pieces of meat from bones; reserve.
Place bones in large roasting pan.
Bake 1 hour or until bones are well browned.
Add water to bones; stir to remove any browned bits from pan.
Simmer 10 minutes.
Place bones and water in 6-quart stock pot.
Bring mixture to a boil over high heat.
Reduce heat to medium; simmer 4 to 5 hours.
Strain stock; chill.
Place meat scraps from bones in food processor bowl; process until meat is finely chopped.
Combine meat, vegetables, egg whites, peppercorns, juniper berries and bay leaf.
Stir meat mixture into cold stock in 4-quart saucepan.
Bring mixture to a boil.
Reduce heat to low; simmer 2 hours.
Strain carefully.
Remove any fat.
Stir in sherry; season with salt and pepper.

Recipe Summary

Method: 
Boiled

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