Put the game bones chopped into pieces, coarsely chopped greens, chopped spices, onions, paradeis pulp and parsley in a pan. Put in the preheated oven and roast at 250 degrees for about 45 minutes. Transfer to a large saucepan.
Dissolve roasting substances in the roasting pan with 1 l of water, add, fill up with 3 liters of water. Cook in an open pot for 2 to 3 hours, skimming a few times. Pour the stock through a sieve until it has boiled down to 1.5 liters. The stock can be served as a soup with a small amount of diced vegetables, but it can also be used as a base for game sauce or possibly wine soup.
Tip: Leftovers can be frozen in portions, e.g. in ice cube bags, and will keep for up to 6 months.
Tip: Stock up on a range of high-quality spices – it pays off!
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