Game Stock is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic basic stock made from game caracasses, vegetables and spices reduced to a brown glaze then re-constituted with water and reduced once more to a stock. The full recipe is presented here and I hope you enjoy this classic British version of: Game Stock.
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This is a classic recipe for a Victorian version of Game Stock that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 4.—Game Stock
Line the bottom of a stewpan of suitable size with slices of raw ham or lean bacon; place thereon carcasses of any kind of game you may happen to have; — I say carcasses because it will readily be understood that to use any kind of game for this purpose without having previously extracted the fillets for entrées, &c.. would be extravagant indeed: the remains of roasted game would serve in this case equally well. Thus, having placed the game in the stewpan, moisten with a quart of stock, boil it down sharply over a good fire until reduced to a glaze; fill up with stock or water; garnish with carrots, onions, celery, six cloves and a little salt; and, after being well skimmed, and allowed to boil gently until the meat is thoroughly done, strain it off for use.
Modern Redaction
Ingredients:
8 slices of bacon or 6 slices of raw ham
3kg game carcasses (if using fowl, remove the breasts and drumsticks, if rabbits, remove the saddles and cut off the best parts of the meat for game animals) or the remains of roast game
1l stock
4 carrots, quartered
2 onions, quartered
2 heads of celery, halved
6 cloves
2 tbsp salt
Method:
Line the base of a 20l stockpot with the ham or bacon then lay the game carcasses (or remains of roast game) on top and pour over the 1l of stock. Bring to a brisk boil and continue cooking until the liquid has reduced to a glaze (about 2 minutes).
Fill the pan with stock or water and bring to a boil. Skim the surface then add the carrots, onions, celery, cloves and salt. Skim well then continue boiling gently for about 3 hours, or until the meat is thoroughly done. Strain off the liquid and allow to cool before storing in the refrigerator or freezing for later use.
