(***) For 1st stage: game stock (prepare the day before): Finely chop 3Kg of bones and paruerenes and fry in oil. Add mirepoix (diced root vegetables) and roast. Skim off excess fat. Add tomato puree and fry gently. Extinguish with water two to three times and cook to a glaze. Then extinguish with red wine. Top up with water, bring to a boil, skim and degrease. Boil down gently for three to four hours.
During the last hour, add spices. Strain through a dish.
(**) For 2nd stage: game demi-glace: finely chop 2 kg of bones.
(Gives larger roasting surface and therefore more flavors).
Assemble mirepoix (diced root vegetables) without leek. (The leek would form bitterns during frying) Put together a spice bag. (bay spice, juniper berries, peppercorns, cloves, thyme). Make brown roux and cool. Fry bones and parry scraps well in oil on all sides, (flavors and colors form), pour off oil. Add mirepoix (diced root vegetables) and fry. Add tomato puree and fry lightly. (Acidity reduces, flavors and colors form) Extinguish with red wine, add brown game stock and cook until syrupy. (This glaze strengthens color and flavor) Transfer to a marmite and add brown game stock, bubble, deglaze and skim. Reduce slightly for 3 hours.
Add the spice bag and simmer for half an hour.
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