Many venison recipes call for stock or broth. While you can certainly use beef or chicken stock in these recipes, venison stock is easy to make and it freezes well. Making venison stock is very similar to making beef stock, so if you have a recipe you like for that just use it. Otherwise, try this one. One note: these measurements are really just a helpful guide. Iâ€™ve made it with only 1 pound of bones when thatâ€™s all Iâ€™ve had (adjusting the rest of the ingredients accordingly). Iâ€™ve also thrown chicken or beef bones in just because I had them. This recipe yields about 1 gallon of stock.
Recipe: Venison Stock
- 5 pounds venison bones (preferably marrow bones)
- 2 pounds scrap meatâ€”anything you would have otherwise thrown out.
- 2 onions chopped in half (or scrap pieces of onion from dinner)
- 2 medium carrots, diced
- 2 large ribs of celery, diced
- Water (enough to cover the bones by about 1 inch)
- 2 bay leaves
- Crack the bones (this exposes the marrow, which is what produces the best flavor).
- Put bones, meat, vegetables, and bay leaf in a pot large enough to hold everything.
- Add water, covering everything by about 1 inch.
- Bring to a gentle boil then cover and reduce heat to a very slow simmer for at least six hours, skimming occasionally.
- Uncover and simmer for 2 more hours.
- Strain and discard the solids.
- Cool, uncovered, on the counter (donâ€™t cover it or it may sour). I usually let it sit overnight.
- When fully cooled, cover and store.
I store the stock in 2-cup freezer-safe bowls and freeze it. I find that most of the recipes I make call for 2 or 4 cups of broth, so this way I’ve already got the right amount.
These ingredients are a guideline only. Use more or less of anything depending on what you have on-hand. I usually save onions, carrots, and celery pieces that I havenâ€™t used and throw them into the stock.
Cooking time (duration): 10
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