Emeril Lagasse’s Venison Stock for Gumbo - Fiery Foods & Barbecue Central

Ingredients

• 7 pounds venison marrow bones, sawed into 2-inch pieces
• 1 (6-ounce) can tomato paste
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 cups Claret wine
• 20 peppercorns
• 5 garlic cloves, peeled
• 5 bay leaves
• 1 teaspoon dried leaf thyme
• 1 1/2 gallons water