Here is my recipe for Game Stock. It is easy to prepare, and once made it can be kept in the freeze for 6 months.
How many Portions
Prep: 10 minutes
Cook: 3 1/2 hours
2 tbsp olive oil
1-1.5 kg game bones and meat
1 carrot, peeled and roughly chopped
1 celery stick, roughly chopped
1 onion, peeled and diced
1 leek washed and roughly chopped
2 garlic cloves, bruised with the back of a knife
5 juniper berries
1 bay leaf
1 parsley sprig
2 litres of water
Game Stock: Preheat an oven to 220°C. Toss the bones, with the olive oil in an oven tin and place in the oven. Leave to cook for 30 minutes. Remove from the oven and stir in 1/2 the water. Transfer the mixture to a large saucepan and add all the remaining ingredients. Place over a moderate-high heat and bring to the boil. Remove any scum that rises to the top and reduce to a low heat, cover, and simmer gently. Leave the stock to cook for 3 hours skimming regularly and adding more water as necessary. Strain the stock through a fine sieve into a bowl and leave to stand for a few minutes. Blot a piece of kitchen paper over the top of the stock to remove fat. Store in the refrigerator for 2-3 days in a sealed container or freeze until ready to use.