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Veal stock specified – substitute commercial beef stock or home-made?


thelawnet
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As per the title, I have a Gordon Ramsay recipe for red wine sauce, to go with loin of venisons; the sauce specifies veal stock, which he makes of veal bones, Madeira and port.

I have two options here, not having veal bones on hand nor in my local butcher.

First is I bought some oxtail, and can make oxtail stock instead.

Second option is to just use a commercial beef stock (long-life vacuum pack).

Thoughts?

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Ok, I might have some chicken stock also, commercial and home made. That will save some bother, specifically that it's now 4:45pm and the stock is going to take about 7 hours to make..... I think I have some game stock in th freezer too.

I've actually put the oxtails in the oven already, but I'm sure it will be delicious with something else.

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