Recipe: Game stock (with pheasant and/or muntjac)

PUBLISHED: 12:09 11 November 2020 | UPDATED: 12:32 11 November 2020

one for the pot
game pie and game stock

one for the pot game pie and game stock


Pies, stews, wellingtons and a whole host of other recipes call for a fantastic game stock. Here, the Game for Anything crew present their own delicious game stock recipe

one for the pot
game pie and game stockone for the pot game pie and game stock

Pheasant/Venison Stock

Use for game pies, venison wellington and four-bird rolled roast

This incredible game stock recipe uses the carcasses of pheasants and muntjac to create a rich, tasty base that can be used with a selection of recipes. Nothing goes to waste, and it’s fantastic way to use up all the parts of the animal you don’t fancy eating! Recipe from the Game for Anything kitchen.

one for the pot
game pie and game stockone for the pot game pie and game stock

Ingredients - GAME STOCK

* 4 pheasant carcasses with the breasts removed and/or muntjac carcass

* 2 onions

* 2 carrots

* 2 sticks of celery

* 4 tbsp olive oil

* Salt & pepper


1. Heat the oven to 180°C

2. Roughly chop up the veg

Tip: Don’t peel the onions. This helps to give the stock a nice rich colour

3. Place all of the ingredients in two roasting trays

4. Drizzle over the olive oil and season with salt and pepper

5. Place in the oven and roast for 45 minutes until golden brown

6. Remove from the oven and place all the ingredients into a large pot and cover in cold water

7. Bring to the boil and leave to simmer until reduced by half

8. Place a muslin cloth (or clean tea towel) over a colander and place this over a larger bowl.

9. Pour in the reduced stock, carcasses and veg

This will leave you with a great game stock.

10. If you would like to store this for using later, you can return it to the pan and, again, reduce by half. Then, pour this into a plastic container and place in the fridge

11. Once this is cooled and solid, turn out onto a chopping board and cut into cubes that can then be frozen

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