Soup Cookbook

Directions

• yields about 1 gallon Method: Roast bones and meat on a rack in a roasting pan at 400 degrees until well browned – about 40 minutes.
• Put celery, carrot and onion on top of meat and brown also, another 15 minutes.
• When browned, discard fat in the pan and put bones, meat, vegetables in a pot large enough to hold everything.
• Put roasting pan on a stovetop burner over medium heat, pour wine into pan and deglaze, scraping any browned residue off pan and add to stock pot.
• Add water, covering the solids, and remaining ingredients.
• Bring to a gentle boil then cover and reduce heat to a very slow simmer for at least six hours, skimming occasionally.
• Uncover and simmer for four more hours or until reduced to a gallon of liquid.
• Strain, discarding solids and cool, uncovered.
• Cover when fully chilled (and not before or it may sour).
• To make larger batches, just multiply everything except thyme, juniper and bay.
• For each doubling of all the other ingredients, multiply them by 1 1/2 or they’ll be too strong.
• That’s the basic stock from which we’ll make these two sauces.
• The first one is rich; a good sauce to put on venison no matter how you’ve cooked it.
• The second is the fullest taste of venison you’re ever likely to find, with a very deeply concentrated flavor.
• This first sauce, Venison Espagnole, is what’s called “a thickened reduction” and the second, Venison Demi-Glace, begins with the first and more of the stock, then goes to a yet further reduction.
• In each case, flavor is more intensified and developed than in the stages before.
• Posted to FOODWINE Digest 23 November 96 Date: Sat, 23 Nov 1996 17:46:56 -0800 From: Bob Pastorio
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