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Ingredientes
- Bones & scraps of venison
- 3 celery stalks
- 2 onions, halved
- 3 carrots
- 10 parsley stems
- 1 bay leaf
- 1/2 teaspoon thyme
- 1/2 teaspoon peppercorns
- 1 c. red wine
Direcciones
- Brown bones first. Add in vegetables and spices. Cover with water and wine - 1 gallon of water. Cook 5 hrs. Strain and use for sauces.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 708g | |
| Calories 380 | |
| Calories from Fat 10 | 3% |
| Total Fat 1.18g | 1% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 217mg | 9% |
| Potassium 1425mg | 41% |
| Total Carbs 47.41g | 13% |
| Dietary Fiber 11.2g | 37% |
| Sugars 19.54g | 13% |
| Protein 5.06g | 8% |
