Brown Veal Stock

This is a key recipe for the Venison Stew with Wild Mushroom and Biscuits and Wild Game Chili.


  • Yield: 1 gallon
  • ½ cup vegetable oil
  • 8 lbs. veal bones, browned (we use lots of wild game bones, as well)
  • 1 lb. mirepoix, browned-50% onion chopped; 25% celery, chopped; 25% carrots, chopped
  • 2-3 oz. tomato paste
  • 4 cloves garlic, whole
  • 1 tablespoon whole black peppercorns
  • 3 bay leaves
  • 2 cups burgundy
  • 6 quarts water


Preheat oven to 400º

Place bones in a single layer in a large pre-heated pan with ½ cup of oil. Roast 2 hours.

Add mirepoix and tomato paste in the last twenty minutes to caramelize.

Transfer all to stock pot and deglaze pan with burgundy.

Scrape fond (the brown bits stuck to the bottom) from roasting pan and add to stock pot.

Cover everything in stock pot with cold water and bring to a boil.

Reduce to a simmer.

Skim scum periodically.

Simmer six hours, adding more water to cover bones as needed.

Strain and refrigerate or cool.

If you want deeper, richer stock, keep simmering, but do not reduce over 50% more.