Brown Game Stock

For the brown game stock, roast finely chopped carcasses vigorously in olive oil in a large roasting pan at 200°C in the preheated oven. Coarsely dice the vegetables, add to the carcasses and roast for another 10-15 minutes. Deglaze with brandy and add red wine. Simmer until the red wine has reduced by 2/3.

Meanwhile, stir well to loosen the drippings. Transfer everything to a tall saucepan and add 3 quarts of water. Add spices and sea salt. Simmer gently for about 5 hours, skimming off the foam every now and then. Strain stock through a kitchen towel and let cool. Remove any spiked fat and reduce the game stock to 1/2 liter.

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