Game Consomme Recipe
Summary
MethodBoiled
Ingredients
| 5 lb. venison bones | ||
| Water | 1 Gallon | |
| Carrots | 1/2 Cup (16 tbs), chopped | |
| 1/2 cup chopped leeks | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Egg whites | 3 | |
| Black peppercorns | 1 To taste, crushed | |
| Juniper berries | 3 | |
| Bay Leaf | 1 | |
| Dry sherry | 1/4 Cup (16 tbs) | |
Directions
Heat oven to 400 degrees F.
Remove pieces of meat from bones; reserve.
Place bones in large roasting pan.
Bake 1 hour or until bones are well browned.
Add water to bones; stir to remove any browned bits from pan.
Simmer 10 minutes.
Place bones and water in 6-quart stock pot.
Bring mixture to a boil over high heat.
Reduce heat to medium; simmer 4 to 5 hours.
Strain stock; chill.
Place meat scraps from bones in food processor bowl; process until meat is finely chopped.
Combine meat, vegetables, egg whites, peppercorns, juniper berries and bay leaf.
Stir meat mixture into cold stock in 4-quart saucepan.
Bring mixture to a boil.
Reduce heat to low; simmer 2 hours.
Strain carefully.
Remove any fat.
Stir in sherry; season with salt and pepper.
Remove pieces of meat from bones; reserve.
Place bones in large roasting pan.
Bake 1 hour or until bones are well browned.
Add water to bones; stir to remove any browned bits from pan.
Simmer 10 minutes.
Place bones and water in 6-quart stock pot.
Bring mixture to a boil over high heat.
Reduce heat to medium; simmer 4 to 5 hours.
Strain stock; chill.
Place meat scraps from bones in food processor bowl; process until meat is finely chopped.
Combine meat, vegetables, egg whites, peppercorns, juniper berries and bay leaf.
Stir meat mixture into cold stock in 4-quart saucepan.
Bring mixture to a boil.
Reduce heat to low; simmer 2 hours.
Strain carefully.
Remove any fat.
Stir in sherry; season with salt and pepper.
Chef
