1.8 kg/4 lbs venison bones
4 tablespoons/¼ cup olive oil
1 medium onion, chopped
3 carrots, chopped
3 celery sticks, chopped
6 garlic cloves, crushed
1 tablespoon/15 ml crushed juniper berries
2 tablespoons/30 ml fresh rosemary
1 tablespoon/15 ml black pepper
4 chopped tomatoes
1 tablespoon/15 ml thyme
2 star anise pods
4 bay leaves
Preheat the oven to 200°C/400°F.
Place the bones on an oven tray and roast in the preheated oven until browned all over. In a large stockpot, heat the oil and lightly fry the onion, carrots, celery and garlic. Add the roasted bones and the rest of the ingredients and 4 liters/8.5 pts cold water, and bring to a gentle simmer, regularly skimming the brown foam that forms on the surface. Simmer for 4 hours, then remove from the heat. Cool to room temperature, then strain, do not press down on the solids as this will cause the stock to become cloudy. Cover and refrigerate until cold, then remove the fat from the surface. Refrigerate for up to 2 days or frozen for up to 3 months. Discard the solids.
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