Do we have any deer hunters out there? Well this post is exclusively for you because I am fairly sure it is illegal to buy venison products. I guess its can also be for anyone who has friends who are deer hunters, who share.
For anyone who doesn’t know: venison is deer meat.
Here at SNTD we don’t like to waste any broth potential. BROTH IS LIFE. But most importantly, why not make some broth with the bones that usually get thrown out after the butchering process?
If you don’t have venison and you are interested in making other kinds of stock, you can use my how to make chicken stock recipe!
Ingredients
- Venison bones
- Water
- Salt (optional)
- Stock veggies (optional)
- Good options for adding flavor: celery, carrots, onions, garlic, etc
Recipe
- Pre-heat oven to 400°
- Roast the bones, and any stock veggies until brown (~20-30 minutes)
- Add the bones/veggies into a large stock pot
- Fill the stock pot up with water
- Bring the liquid to a boil, then simmer for 3-5 hours
- Feel free to add more water and simmer until it looks like all the gelatin is off the bones. Sometimes I left mine simmer for 8 hours!
- Optional: Salt to flavor
- Once cooled down, strain out the bones and put your stock into your Tupperware
- Freeze if you are not going to use it within the next couple of days!
Simmer the stock
Vension stock ideas
When you google venison stock, there are a couple different options for making stock; however, there aren’t a lot of recipes that use venison stock.
My solution to that is you can assume if the recipe calls for beef broth, you can use venison stock.
Frankly, I use all stocks interchangeably unless it is something specific like French onion soup. Beef stock is pretty quintessential for the flavor of that though.
Follow us on Pinterest and subscribe to our blog for more!
One Comment Add yours