Wild Ice Cream

Put the oil in a roasting pan, add the chopped bones and the calf’s feet cut into pieces.

Roast evenly in the heated stove at 200 °C, turning the bones frequently to the other side with a turner. When the bones have taken color, add the peeled and diced vegetables and roast them as well.

When the bones are dark brown, remove the roasting pan from the stove.

Extinguish the bones with cold water.

Loosen the drippings with a spatula and place the bones with the liquid in a large saucepan. Cover with water and bring to a boil. Skim with a ladle and add the spices.

Gently simmer the game stock for 2-3 hours. Then strain through a fine dish.

Reduce the finished game stock while gently simmering until it becomes a slightly thick concentrate.

The cooled game glace has a dark, strong color and is highly gelling. It is used as a base product for making pâtés and terrines and as a flavor enhancer for many sauces.

For storage, game glace can be frozen in portions or kept in small jars.

Tip: Always use aromatic spices to refine your dishes!

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