Ingredients

Bones:

  • 1 ½ pounds veal bones
  • 1 ½ pounds beef bones
  • 2 ½ pounds venison breast bones
  • 2 onions, quartered with skins left on
  • 4 carrots, washed and sliced into 1-inch pieces
  • 2 stalks celery, sliced into 1-inch pieces
  • 5 whole garlic cloves
  • 1 teaspoon dried thyme
  • 1 teaspoon freshly ground pepper
  • 2 tablespoons flour
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      63 calories; 2 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 8 grams protein; 12 milligrams cholesterol; 43 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

approximately 2 quarts

Preparation

Bones:

  1. Preheat oven to 400 degrees.
  2. Place bones, onions, carrots, celery and garlic on a baking sheet. Sprinkle thyme, a few grindings of pepper and the flour over the bones. Drizzle oil over all.
  3. Bake 45 minutes or until lightly golden.

Stock:

  1. Put baked bones and vegetables into stock pot. Cover with cold water and add all the other ingredients. Bring to a boil. Half cover the stock pot, and lower flame. Simmer 3 hours, skimming fat and impurities regularly.

About 4 hours

Dining and Cooking