500 gr game bones, crushed
1 liter water
1/2 galss dry red wine
1 medium size onion, finely chopped
2 carrots, skinned, sliced
1 dessertspoon salt
4 black peppercorn
4 parsley stalks
A pinch thyme
1 bay leaf

* Put the all ingredients into an large saucepan over high heat. Water must cover the bones. Bring to the boil.
* Remove from the heat. Strain with a strainer. Discard removed bones and others on the strainer.
* Boil the stock liquid until 1 of the 4 is reduced. Remove from the heat and set aside the cool.

NOTE: Cover tightly and store in the refrigerator up to 2 weeks. It makes about 5 glasses.


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