- 4 1/2 pounds [2 kg] game animal and/or bird bones, grossly broken-up
- 2 pounds [1 kg] lean meat scraps [no fat]
- 7 ounces [200 g] small carrot dices
- 3 1/2 ounces [100 g] small celery dices
- 3 cloves garlic, crushed
- 3 tablespoons [45 mL] tomato paste
- 2 cups [500 mL] table red wine
- 20 cups [5 L] cold water
- 1 large bouquet garni [parsley sprigs, bay leaves and thyme sprigs, tied-up]
- 20 peppercorns
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- Preheat oven to 450°F [230°C], or oven broiler.
- Brown bone pieces onto a baking sheet for 10 to 15 minutes into oven, turning bones from time to time using a wooden spoon.
- Add lean meat scraps and carrot and celery dices onto baking sheet; bake for 5 minutes more, being careful not to let vegetables get too dark.
- Mix in crushed garlic and tomato paste; bake for 3 minutes more.
- Transfer into a large casserole.
- Pour in table red wine.
- Bring to a boil; boil until reduced by half.
- Pour in cold water; add 'bouquet garni' and peppercorns.
- Simmer over low heat for approximately 4 hours, uncovered, until reduced to 8 cups [2 L], making sure not to stir mixture at any time.
- Regularly at first and then from time to time, using a slotted spoon, skim and remove any unwanted particule on top of mixture.
- Strain sauce base.
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