Complimentary Recipe – Venison Stock Reduction with Juniper Essence 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net

Venison Stock Reduction with Juniper Essence
	Bones and trimmings of venison.
3 med.	Onions, diced.
1 med.	Leek, diced.
1 med.	Parsnip, diced.
1/4 cup	Juniper berries.
2 tsp.	Tomato paste.
4	Cloves of garlic.
3/4 cup	Gin (Tanqueray or Bombay).
1/4 cup	Olive or vegetable oil.
2 cups	Mushroom stalks (shiitake, oyster).
1	Sachet bag of: or portobello mushrooms.
1 tsp.	Fresh thyme.
12	Parsley stems.
1 tsp.	Black peppercorns.
4	Bay leaves.
1 tsp.	Fresh oregano.
4	Cloves garlic, minced.
Lightly oil the bones, put in roasting pan and place in preheated oven of 450° F until almost browned. Add the vegetables and cook until well-browned. Place bones with all vegetables in a high stock pot and deglaze the roasting pan with red wine and add all into stock pot. Cover bones and vegetables with water, add the minced garlic and simmer for several hours until liquid is reduced to 20%. This could take 4 to 5 hours. Now add the sachet bag of herbs and the 2 tsp. of tomato paste and let simmer for another 1/2 hour or until stock is reduced to approximately 3 cups. In a small sauce pan, place the juniper berries and gin and simmer until alcohol is burned off. Combine stock and juniper berry essence, simmer and reduce to 2 cups. Strain and reserve.

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