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["Yields about 1 gallon", "Method: Roast bones and meat on a rack in a roasting pan at 400 degrees till well browned - about 40 min.", "Put celery, carrot and onion on top of meat and brown also, another 15 min.", "When browned, throw away fat in the pan and put bones, meat, vegetables in a pot large sufficient to hold everything.", "Put roasting pan on a stovetop burner over medium heat, pour wine into pan and deglaze, scraping any browned residue off pan and add in to stock pot.", "Add in water, covering the solids, and remaining ingredients.", "Bring to a gentle boil then cover and reduce heat to a very slow simmer for at least six hrs, skimming occasionally.", "Uncover and simmer for four more hrs or possibly till reduced to a gallon of liquid.", "Strain, discarding solids and cold, uncovered.", "Cover when fully chilled (and not before or possibly it may sour).", "To make larger batches, just multiply everything except thyme, juniper and bay.", "For each doubling of all the other ingredients, multiply them by 1 1/2 or possibly they'll be too strong.", "Which's the basic stock from that we'll make these two sauces.", "The first one is rich; a good sauce to put on venison no matter how you've cooked it.", "The second is the fullest taste of venison you're ever likely to find, with a very deeply concentrated flavor.", "This first sauce, Venison Espagnole, is what's called ""a thickened reduction"" and the second, Venison Demi-Glace, begins with the first and more of the stock, then goes to a yet further reduction.", "In each case, flavor is more intensified and developed than in the stages before."]
