*1, 5 l
Preheat the oven to 220 degrees. Heat the oil in the roaster, pour in the game bones and sections and roast in the hot oven, turning to the other side in between with a slotted spoon. Once the venison sections are heartily browned, stir in the carrots, onions and garlic and roast for 5 min. Using a slotted spoon, transfer contents of roaster to a large saucepan or Reindl Form.
Pour off excess fat from the roaster and extinguish the drippings with the red wine. Over high heat, reduce the liquid by half, then pour into the saucepan with the other ingredients. Add 2 liters of cold water and bring to a boil over high heat. Turn down the heat and simmer the liquid over low heat for 10 min, skim off the foam and add the remaining ingredients to the saucepan.
Cook uncovered at low heat for 120 minutes, perhaps skimming in between.
Pour the game stock through a fine sieve and cool as quickly as possible.
If a more intense flavor is desired: continue cooking the strained stock until the liquid has reduced by 1/3. The game stock, like all other stocks, can be stored in the refrigerator for a few days.
Frozen, it will keep for several months.
Our tip: use high-quality red wine for a particularly fine taste!
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