[Sca-cooks] Venison Stock

[Tomasia]

Acording to "Food in England" by Dorothy Hartley To
make a proper stock put the bones and trimmings of
venison to boil with some shallot,and a small piece of
nutmeg or mace.

This is what I did this year with our venison when we
processed it. I put it in a roaster covered with water
and used nutmeg because I had no whole mace. I
simmered it at 250 for about 24 hours. Then strained
it. I froze some of the stock in ice cube trays and
then measured out half cup to cup portions and froze
it.

The ice cubes are used when making pastry for say
shepherds or meat pies for a really good added flavor
to pastry. I use the larger portions when making
things like stroganoff or venison tips instead of
using beef base. Really adds good flavor to venison
dishes since venison can be dry. 

Hope this helps.
Tomasia da Collivento

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