Wild fish stock
Instructions
The doses are for 1/2 litres of fish stock.
Wash all the meat and bones of the game, break and put all in a pan that can hold in hot oven (220° c) for 20 minutes.
Then bake in a pan, add the cold water and bring to a simmer, skimming more than once.
Add all the other ingredients, cover the Pan and simmer very slowly for 3 hours.
Strain the liquid through a pass and let stand for 10 minutes, then strain again for 3 times the liquid.
Let finally cool fish stock, remove the surface grease and place it in an airtight container; store in the refrigerator until ready to use.
If your container is not fitted with closing, you can cover the mouthpiece with a complete project for plastic wrap.
Ingredients and dosing for 4 persons
- 400 g of offal of game birds
- 125 g of pheasant meat
- 5 cl of water
- 1 small carrot
- 1/4 onion
- 1/4 costa of celery
- 1 bunch of herbs (thyme, bay leaf, parsley)
- Salt