Gastronomixs

Classic game bouillon

Classic game bouillon

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

3.5

kg

game carcasses (venison)

10

l

water

5

dl

red wine

500

g

onions

500

g

leeks, coarsely chopped

500

g

celery, coarsely chopped

500

g

carrots, coarsely chopped

250

g

mushrooms, in quarters

4

blaadjes

bay leaves

5

sprigs

thyme

5

sprigs

parsley

20

 

peppercorns, crushed

15

 

juniper berries, crushed

40

g

salt

Preparation method

  • Brown (pincer) the game carcasses in the oven at 220°C.
  • Cut the onions in half and fry in a dry frying pan until dark brown.
  • Put the game carcasses in a pan, add the water and the wine and bring to the boil.
  • Turn down the heat ensuring that the bouillon remains just below boiling point.
  • Skim off the froth.
  • When no more froth forms at the top, add the vegetables, fried onions, mushrooms, salt, herbs and spices.
  • Leave to infuse for 6-8 hours. Ensure that the bouillon remains just below boiling point.
  • After the preparation time has elapsed, remove the coarse ingredients carefully with a skimmer.
  • Pour the bouillon through a sieve lined with a damp passing cloth.
  • Allow to cool completely and skim off the fat layer that has formed on top.

Serving suggestions

  • As a basic ingredient in soups and sauces.
  • As a basic ingredient in a clear game bouillon.
  • As a flavour enhancer in other dishes.

Previous page