Fumet de Caça (Hunter's Fumet) is a traditional Mozambican recipe for a classic stock sauce base made from game meat trimmings and bones cooked with white wine and vegetables. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Hunter's Fumet (Fumet de Caça).
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This is a sauce base made from the bones and trimmings of a game animal and which is typically used as a base for any sauce serve with the game meat.
Ingredients:
500g bones, skin and any trimmings from a game animal
1 tbsp olive oil
2 celery sticks, diced
1 carrot, diced
1 onion, diced
500ml white wine
500ml stock or water
1 bayleaf
1 clove
2 black peppercorns, crushed
3 juniper berries, crushed
2 allspice berries, crushed
Method:
Crack the bones and cut any skins into strips. Dice any meat pieces. Place these game pieces in a roasting tin and drizzle over the olive oil. Transfer to an oven pre-heated to 220°C and roast for between 20 and 30 minutes, or until the bones have begun to darken in colour.
Add the diced vegetables, return to the oven and roast for 5 minutes more. Take the roasting tin out of the oven and place on the hob. Gradually work in the white wine, bring to a simmer and cook, stirring occasionally, until all the wine has evaporated away.
Add the spices and stir in the stock. Cook over low heat for 45 minutes to form a stock base. Strain the liquid through a fine-meshed sieve into a bowl and set aside to cool. Skim any fat from the surface and use as the flavour base for a sauce.
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