Venison Stock from The French Laundry Cookbook by Thomas Keller

Name: Venison Stock from The French Laundry Cookbook by Thomas Keller
Ingredients: 2½ cups (12 ounces) carrots cut into 1-inch mirepoix; 1 pound tomatoes, cut into 1-inch pieces (2½ cups); 1 head garlic, halved, broken into pieces, root end and excess skin removed; 1½ ounces Italian parsley sprigs; 1½ cups (8 ounces) onions cut into 1-inch mirepoix; 4 cups (1 pound) leeks cut into 1-inch mirepoix (white and some light green parts only); Scant 2 cups tomato paste; ½ ounce thyme sprigs; 14 quarts cold water; 2 bay leaves; ½ cup canola oil

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You will need a very large stockpot—at least twenty-four quarts—for this recipe. If you do not have one, make it in two pots, or cut the recipe in half. To Roast the Bones Preheat the oven to...

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Ingredients

2½ cups (12 ounces) carrots cut into 1-inch mirepoix
1 pound tomatoes, cut into 1-inch pieces (2½ cups)
1 head garlic, halved, broken into pieces, root end and excess skin removed
1½ ounces Italian parsley sprigs
1½ cups (8 ounces) onions cut into 1-inch mirepoix
4 cups (1 pound) leeks cut into 1-inch mirepoix (white and some light green parts only)
Scant 2 cups tomato paste
½ ounce thyme sprigs
14 quarts cold water
2 bay leaves
½ cup canola oil