How to Make Wild Game Stock | MeatEater Cook
Stock is often referred to as the foundation of cooking because it is the basis of so many dishes. It is the backbone to many of my recipes as well. When making stock, you are trying to extract the...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.themeateater.com.
Ingredients
- 4-6 pounds of bones from any animal
- 2 tbsp. tomato paste
- 2 onions
- 2 carrots
- 2 celery ribs
- 1 tbsp. whole peppercorns
- A few sprigs of thyme and parsley
- 1 bay leaf
- Enough cold water to cover bones
- 2 tbsp. red wine vinegar/apple cider vinegar (optional)
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