Background Of Game

Preparation:

Preparation: The doses indicated serve for about 2.5 l of base stock. Wash the game carcasses under cold water, clean them very carefully and chop them up with a bone splitter knife. Eliminate any remaining fat. Bring plenty of water to the boil in a large saucepan and immerse the pieces of carcass in it, using a slotted spoon. When the water starts boiling again, drain the bones, which will be perfectly clean of dirt residues. Rinse them under cold water, to let them cool down quickly and at the same time remove any blood residue. Place the cleaned and drained bones in a pot large enough to hold them comfortably and pour over the cold water needed to cover them. Slowly bring to the boil in an uncovered container and over a low flame and skim the surface of the broth continuously using a ladle or slotted spoon. Add the aromatic bunch tied with kitchen thread and the spices to the stock, which is simmering slightly. Also add the chopped and golden half onion. Simmer the stock over low heat for an hour and a half, degrease the surface with a ladle and filter it; let it cool and keep it refrigerated.