Game Stock



  • 50ml sunflower oil
  • 2kg mixed game bones and trimming
  • 1 pigs trotter
  • 10g tomato puree
  • 1 carrot roughly chopped
  • 2 onion roughly chopped with the skin
  • ½ head/bulb of garlic
  • 250ml red wine
  • 1l water or beef stock
  • 1 sprig thyme
  • 1 bay leaf


  1. In a large roasting tin add the oil and place in an oven at 200c for 5 minutes.
  2. Add the game bones and roast for 20 minutes.
  3. Add the tomato puree and the vegetables to the pan and roast for a further 10 minutes.
  4. Remove the bones and vegetables from the pan and put into a large stock pot.
  5. Deglaze (note 1) the roasting pan with red wine scrapping all of the residue from the bottom.
  6. Add the wine to the pan along with the herbs, pig trotter and water/stock.
  7. Bring to the boil.
  8. As soon as it boils reduce the heat to a low simmer and skim the surface of scum.
  9. Continue to skim the stock every so often for the next 4 hours.
  10. Remove the bones and discard, pass the stock through a sieve and return to the heat and reduce by half.
  11. Deglaze – to add a liquid to the pan and allow to boil up the sediment in the pan.