VENISON STOCK
5 pounds venison marrow bones, cut into 2 inch pieces
1 can tomato paste (6 ounce)
2 cups onions chopped
1 cup celery chopped
1 cup carrots chopped
2 cups red wine (something you would drink)
20 black peppercorns
5 garlic cloves, peeled
5 bay leaves
1 teaspoon thyme
1 1/2 gallons water
Preheat the oven to 400°F.
Place the venison bones on a large roasting pan and roast for 1 hour.
Remove from the oven and brush the bones with the tomato paste.
Place the vegetables over the bones and return to the oven
Roast for an additional 30 minutes.
Remove from oven and place bones and vegetables in a large stock pot.
Place the roasting pan on the stove and deglaze with the wine.
Make sure you scrap the bottom of the pan for the fond (browned particles)
Once the pan is deglazed place this mixture in the large stock pot over the bones.
Add the peppercorns, garlic, and herbs. Season with salt.
Bring the liquid up to a boil and reduce to a simmer.
Cook for at least 4 hours.
Remove from the heat and skim off any fat that has risen to the surface.
Strain the liquid and discard the bones at this point.
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