Yield: 1 servings
|7.00 pounds||venison marrow bones; sawed 2 pieces|
|6.00 ounce||tomato paste -; (1 can)|
|2.00 cup||chopped onions|
|1.00 cup||chopped celery|
|1.00 cup||chopped carrots|
|2.00 cup||claret wine|
|5.00 \N||garlic cloves; peeled|
|5.00 \N||bay leaves|
|1.00 teaspoon||dried leaf thyme|
|1 \N||salt; to taste|
Preheat the oven to 400 degrees. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs.
Add the water and season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones. This recipe yields about ½ gallon of venison stock.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2398 broadcast 11-13-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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