Game Broth: Unclarified Stock and Cl. Power Broth

Uncooked game stock: rinse the game bones, chop them and put them in roasters together with the vegetable oil. Roast the bones evenly in a preheated oven at 180° Celsius, turning them frequently to the other side. When the bones are evenly golden brown, pour them into a sieve and let them drain. Put them in a pot of the same size and pour cold tap water over them until they are covered.

Let the liquid boil and skim off the foam with a ladle. After skimming, add the culinary herbs and spices and the bouquet garni to the bones.

Bring the broth to a gentle simmer for 1 1/2 to 2 hours, then strain through a straining cloth. To degrease the broth, drag a pastry crepe over the surface and use it to cut out the fat.

Clarified venison broth: put the venison, parsley root, and carrots through the coarse wheel of a meat grinder.

Rinse and chop the leek and add to the meat and greens with the spices. Add salt and aceto balsamico and stir into the meat mixture in combination with the egg whites.

In a saucepan, mix the clarified meat, the ice cubes and the onion halves. Pour the game stock. Heat, stirring with a spatula at the bottom of the pot to prevent the egg white from sticking. When the stock comes to a boil, remove the turner and break up the meat pie. Cook over low heat for 30-40 mi

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