Venison Bone Broth | Venison Stock
This venison bone broth or venison stock is so easy. It's the key to making delicious soups and stews with deer meat. Limits waste as well!
Servings 6 quarts
Calories 67kcal
Cost $1
Equipment
Ingredients
- 4-5 lbs deer bones
- 1 medium onion
- 2 Carrots
- 2 stalk celery
- 1 tsp salt
- 1 tsp pepper
- fresh parsley
Instructions
- Place bones in slow cooker or Dutch oven.4-5 lbs deer bones
- Barely cover with water.
- Add aromatics. (celery, onion, carrot, parsley)1 medium onion, 2 Carrots, 2 stalk celery, fresh parsley
- Sprinkle with salt and pepper.1 tsp salt, 1 tsp pepper
- Cover. Cook on low in slow cooker 8-10 hours.
- Cover and cook at low temperature in Dutch oven 3-4 hours.
Video
Notes
Note: Longer cooking times are perfectly acceptable. You can cook it for days if you want a super rich bone broth.
You can strain the broth if you want a clear broth like a consummé. Just strain through a fine mesh sieve. This is optional.
When using the stock for soup or stew, the solids in the broth will just add extra flavor.
If you are making a fancier sauce, such as the blackberry sauce here, then you will want a clear broth.
Once broth cools you can scoop off the coagulated fat off of the top. Freeze stock in freezer containers or freezer bags or pressure can stock.
For pressure canning stock,
Pressure settings for different altitudes
0-2000 feet above sea level 11 psi 2000-4000 feet 12 psi 4000-6000 feet 13 psi 6000-8000 feet 14 psi Weighted gauge pressure canning pot 1-1000 feet above sea level 10 psi above 1000 feet 15 psi Processing time pints 20 minutes quarts 25 minutesNutrition
Calories: 67kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 403mg | Potassium: 92mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3397IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg