Venison broth Cons notions de gibier

Name: Venison broth Cons notions de gibier
Yield: 1 portion(s)
Ingredients: Salt 2 g per litre water.; 1 branch Timiam; 1½ kg Herbs: carrots, celery, leek; 2 Bay leaves; 2 l Water; 200 g Mushroom; 5 Cloves; 5 Onion; 5 kg Game meat residues, chest, shoulders, neck of vildtdyr, hull of wild birds; 7 Crushed juniper berries; 8 l -beef broth

Soups

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Venison broth Cons notions de gibier

		Salt 2 g per litre water.
1	branch	Timiam
1½	kg	Herbs: carrots, celery, leek
2		Bay leaves
2	l	Water
200	g	Mushroom
5		Cloves
5		Onion
5	kg	Game meat residues, chest, shoulders, neck of vildtdyr, hull of wild birds
7		Crushed juniper berries
8	l	-beef broth

Instructions for Venison broth Cons notions de gibier

To prepare the Venison broth Cons notions de gibier recipe, please follow these instructions:

Game remains, place in saucepan with veal broth, water, salt and boil up. don't stand and rumble Cook, but Cook slightly, there will be some impurities to the top they must be removed with a slotted spoon or similar. The herbs cut into cubes 3 x 3 cm, onions in 1/8 and place on the Fund together with aromatic herbs, the bag is taken up the bag after ½ hour and the spices, herbs, mushrooms, cooked ½ hour further. The broth sifted. Boil up, after it has been sifted to the cooked through, possibly reduced/boil down, so there are 8 l. finished broth and or good taste.

Uses: Vildtconsomme, game sauces, braissering of the game.

Venison broth Cons notions de gibier

Ingredients for Venison broth Cons notions de gibier

Instructions for Venison broth Cons notions de gibier

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