Strong venison broth
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Contents
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ingredients
750 g venison bones 50 g carrots 25 g celery 25 g parsley 25 g parsley 25 g onion 1 g whole black pepper 15 g mushrooms 10 g salt a little bay leaf 3 cl cognac
step
1. Chop the washed bones into pieces, cut the cleaned Vegetable Recipes and onion into rings, fry dry, cover with water, bring to the boil and then simmer slowly for two hours. 2. Add salt, spices and mushrooms while cooking. Strain the cooked stock through a thick napkin and season with cognac.
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