Game Stock

• 1 1/2 pounds veal bones
• 1 1/2 pounds beef bones
• 2 1/2 pounds venison breast bones
• 2 onions, quartered with skins left on
• 4 carrots, washed and sliced into 1-inch pieces
• 2 stalks celery, sliced into 1-inch pieces
• 5 whole garlic cloves
• 1 teaspoon dried thyme
• 1 teaspoon freshly ground pepper
• 2 tablespoons flour

1. Preheat oven to 400 degrees.
2. Place bones, onions, carrots, celery and garlic on a baking sheet.
3. Sprinkle thyme, a few grindings of pepper and the flour over the bones.
4. Drizzle oil over all.
5. Bake 45 minutes or until lightly golden.

veal bones, beef bones, venison breast bones, onions, carrots, stalks celery, garlic, thyme, freshly ground pepper, flour

Taken from cooking.nytimes.com/recipes/104 (may not work)