Venison Broth


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.


  • 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


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.

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