Game Stock

Feral pigGame Stock

A good stock is the base for many stews and soups.  One benefit of big game hunting is that one is left with a good deal of bones, the foundation of stock.  There are probably as many stock recipes as there are cooks but here’s one we like.

Take 3 pounds of trimmed and raw bones from your recent kill (we used wild boar for out latest batch).    Place in four quarts of water and bring to a boil.   To the boiling water add:

4-5 cloves of peeled garlic

2 quartered onions

2 stalks of celery (chopped)

2 carrots (chopped)

3 table spoons sea salt

3 bay leaves

2 tables spoons dry thyme

10 pepper corns

2 cups white wine

Stir for five minutes then transfer to slow cooker.   Cook for 24 hours on the lowest setting.  Strain into glass jars through cheesecloth.


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