Fonds de Gibier (Game Stock — for 5 litres)

Ingredients

• 3 kilos necks
• 1 kilo hare trimmings
• 2 old wild rabbits
• 2 partridges
• 1 old pheasant
• 250 grammes carrots
• 250 grammes onions
• 1 sprig sage
• 15 juniper berries
• 1 ordinary bouquet garni
• 6 litres water
• 1 bottle white wine

Instructions

1. Colour the game in the oven first.
2. Line a pan with the carrots, onions, sage, juniper berries and bouquet garni, and put the game on top.
3. Deglaze the roasting tray with the bottle of white wine.
4. Moisten the game with this deglazing and as much water again, and let it fall to a glaze.
5. Add the rest of the water; bring to the boil and skim thoroughly.
6. Cook very gently, 3 hours.