Wild stock with red wine and aromatic herbs

Ingredients

• 1 wortel
• 2 stengels selder in stukken
• 1 ui fijngesnipperd
• 2 teentjes look
• 2 blaadjes laurier
• 1 tl tijm franse
• 5 bollen peper zwart
• 5 jeneverbessen
• 1/2 tl rozemarijn bio
• peterselie
• 750 ml rode wijn (fles)
• 2 el rode wijnazijn
• 2 el olijfolie
• 2 l water

Cook Time

1. 1
   Browning vegetables: Heat 2 tbsp olive oil in a large cooking pot over medium-high heat. Add 1 onion, finely chopped, the carrot in chunks, 2 celery stalks in chunks and 2 cloves of garlic . Let them color slowly on a gentle heat until the vegetables begin to caramelize.
2. 2
   Adding herbs:Add 5 juniper berries, lightly crushed, 5 allspice berries, lightly crushed, 2 bay leaves (dried), 1 tsp dried thyme, 1/2 tsp rosemary and a few sprigs of parsley . Let the herbs simmer for 1 to 2 minutes so their aromas are released.
3. 3
   Deglazing with vinegar and wine:Deglaze with 2 tbsp red wine vinegar and let simmer for a few minutes. Then add 750 ml red wine (1 bottle) and let the wine simmer gently for 5 minutes so most of the alcohol evaporates.
4. 4
   Infusing on low heat:Add 2 liters of water . Bring to a boil and then let simmer gently for 2 to 3 hours without boiling vigorously. Skim off any foam or fat in between.
5. 5
   Straining and reducing:Pour the stock through a fine sieve and gently press the vegetables to capture as much flavor as possible. If you want a more concentrated stock, let it reduce further over high heat.
6. 6
   Tip for extra richness: add wild bones or wild trimmings together with the water in step 4. This gives the stock more body and depth.
7. 7
   Use this stock as a base for: wild sauce with red wine, venison or wild boar stews, jus for pheasant or duck, winter soups and ragouts.
8. 8
   Storage: a few days in the refrigerator, or freeze in portions of 250 to 500 ml.