click on picture to enlarge	VENISON STOCK
		Yield: 8 gallons
Amount	Measure	Ingredients
80	lb	Venison bones, split
8	lb	Onions
6	lb	Celery
5	lb	Carrots
8	oz	Whole garlic
4	oz	Peppercorns
8	pc	Thyme sprigs
1	gal	Red wine
20	oz	Tomato paste
	To cover	Water
Preparation
1. Roast bones and caramelize the mirepoix.
2. Pinser the tomato paste with mirepoix.
3. Deglaze with the red wine and reduce.
4. Add the bones and cover with the water .
5. Add the sachet and simmer for 12 hours adding water as needed to keep the bones covered.
6. Skim on a regular schedule to remove impurities.
*supplied by National Pork Producers Council