Pronghorn Stock

Transform your pronghorn antelope into something spectacular with this rich and flavorful preparation. Through long simmering extraction, you'll achieve the perfect foundation for soups, sauces, and braises that will impress even the most discerning palates.

Foundation for plains game cookery

Culinary Foundation This flavorful stock uses pronghorn bones and trim to create rich base for soups, sauces, and braises, extracting maximum value from the entire animal.

Ingredients (Makes 4-6 quarts)

• 8-10 lbs pronghorn bones (mix of marrow and knuckle)
• 2 tbsp tomato paste
• 2 large onions, quartered
• 4 carrots, chunked
• 4 celery stalks, chunked
• 1 head garlic, halved
• 1 bunch parsley stems
• 4 bay leaves
• 1 tbsp black peppercorns

Professional Stock Method

1. Bone Roasting: Place muskrat bones on rimmed baking sheets. Brush with tomato paste for color. Roast at 425°F for 45 minutes until deeply browned.

2. Vegetable Addition: Add roughly chopped onions, carrots, and celery. Roast another 20 minutes until vegetables are caramelized.

3. Pot Assembly: Transfer bones and vegetables to a large stockpot. Deglaze roasting pan with water, scraping up all fond. Add bay leaves, peppercorns, and thyme.

4. Water Addition: Cover bones by 2 inches with cold water. Cold water produces clearer stock.

5. Gentle Simmer: Bring to a very gentle simmer - never boil or the stock becomes cloudy.

6. Skimming: During the first hour, skim foam and impurities from the surface regularly.

7. Long Extraction: Maintain gentle simmer for 6-8 hours, adding water as needed to keep bones covered.

8. Straining: Strain through fine-mesh strainer lined with cheesecloth.

9. Cooling: Cool quickly in an ice bath, then refrigerate. Remove fat cap before using.

Storage: Refrigerate 5 days, freeze 6 months