Venison Broth

2013-05-05

This is a special venison broth that can stand alone as a broth for pasta or, if you clarify it later, as a consommé. It’s stronger in flavor than stock, so if you use it as a base for stews or soups, remember that – and label your jars accordingly. Making a good stock or broth is an all-day deal. Don’t take shortcuts, or your broth will suffer. Relax and let things happen as they will.

Ingredients

  • 4 pounds venison bones (deer, antelope, moose, or elk)
  • 4 tbsp olive oil
  • salt
  • 1 tbsp crushed juniper berries
  • 2 tbsp fresh rosemary
  • 6 garlic cloves, crushed
  • 1 tbsp black pepper
  • 4 chopped tomatoes
  • 1 tbsp dried thyme
  • 2 star anise pods
  • 4 bay leaves
  • 1 medium onion, chopped
  • 3 carrots, chopped
  • 3 celery sticks, chopped

Directions

Step 1

Coat the bones with olive oil and salt well, then roast in a 400-degree oven until brown. If you can stand it, keep some meat on the bones - shanks are ideal for this. It will make a better broth. Put the bones in a large stockpot. I saw the bones into large pieces with a hacksaw; this lets me fit more bones into the pot, again, making a richer broth. Cover with water and bring to a simmer over medium-high heat.

Step 2

Skim the froth that forms on the surface and simmer very gently for 2-3 hours. You want the broth to steam and burble a little, not roil.

Step 3

Add the remaining ingredients and simmer for another 2 hours.

Step 4

Using tongs, grab out all the bones and large bits and discard. Using a slotted spoon, remove whatever else you can and discard.

Step 5

Set up a fine-mesh sieve over another large pot and line the sieve with cheesecloth or a paper towel. Slowly pour the venison broth through the cheesecloth-lined sieve. Discard the dregs in the broth pot, which will be loaded with sediment and other bits.

Step 6

Add salt to the strained broth to taste and pour into quart jars and freeze (or steam-can - you cannot can broth in boiling water). If you freeze, leave a lot of space at the top of the jar or the jars will crack when the broth freezes. Use within 9 months.

Recipe Type: ,

Comments

Loading Facebook Comments ...

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Morganza, Louisiana Louisiana
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

1,434 views

Related Recipes:
  • RCR Chili

    Easy Chili

  • RCR Meatloaf and Sauce (2) (Custom)

    Mac Daddy’s Cajun Venison Meatloaf

  • RCR Cabbage Rolls (28) (Custom)

    Pat’s Special Loose Cabbage Rolls

  • Fresh Sausage Rice and Gravy

    Fresh Sausage Rice and Gravy

  • Deer Sausage

    Venison (Deer) and Pork Sausage

about us    ask maw-maw    blog    contact us    cooking tips    heritage   
guestbook    privacy policy    recipes a-z    recipebox    register    submit a recipe!