Game Stock (Fonds de Gibier)

Game Stock (Fonds de Gibier)

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Make the most of game bones with this simple recipe.
Calories: 318


  • 7 3/4 lb game bones hare, venison or pheasant
  • 9 oz carrot roughly cut
  • 9 oz onion roughly cut
  • 5 oz leek roughly cut
  • 0 oz celery roughly cut
  • 21 pints water
  • 3 1/2 oz mushroom trimmings
  • 10 peppercorns

bouquet garni

  • 1 sprig thyme
  • 2 bayleaves
  • parsley stalks


  • Brown the bones in fat in the oven, then strain off all the fat.
  • Brown the vegetables in the same fat in a frying pan on top of the stove or in the oven, then strain.
  • Place the bones and vegetables in a stockpot, cover with the cold water and bring slowly to the boil.
  • Remove any scum that rises to the surface.
  • Add the bouquet garni and peppercorns.
  • Simmer gently for 2 hours, continuously removing all traces of scum and grease.
  • Strain through a conical strainer into a clean saucepan, reboil and use as required or cool as rapidly as possible and place in a refrigerator at 7°C until required.


makes 10 litres (21 pints)
Calories: 318 kcal
Carbohydrates: 72 g
Protein: 11 g
Fat: 2g
Saturated Fat: 1 g
Sodium: 717 mg
Potassium: 1779 mg
Fiber: 15 g
Sugar: 30 g
Vitamin A: 45046 IU
Vitamin C: 55 mg
Calcium: 536 mg
Iron: 5 mg
Ingredients Game
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