Highland Ridge larder - Stock Bones

Supplied Frozen and Vacuum Packed. Store at -18°C. See pack for shelf life.

Venison bones make a great base for some wholesome stock for soup and gravies. Add onions, leeks, carrots, celery, bay leaves, parsley and some herbs such as rosemary, thyme, and juniper berries.

First step is roasting the bones for about an hour. Then put in the stock pot, cover with water and bring to a simmer over medium-high heat. Skim the froth that forms on the surface and simmer very gently for at least 4 hours
Add the remaining ingredients and simmer for another 2 hours and finally strain through a fine sieve