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venison broth recipe

Roasted Venison Stock

Author: Larry White
Deer bones roasted until deep golden brown, then simmered low and slow with vegetables, herbs, and tomato. This rich, unsalted venison stock is the base for gravy, stews, soups, and braises, and it’s good enough to sip on its own.
5 from 11 votes
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Servings: 16 cups (about 1 gallon)
Prep Time: 15 minutes
Cook Time: 14 hours
Roasting bones 1 hour 30 minutes
Course: Soup
Cuisine: American

Ingredients 

  • 8 venison bones (from shank or femur), about 3-5 pounds
  • 1 large onion, quartered
  • 3 carrots, cut into 3-inch pieces
  • 2 celery stalks, cut into 3-inch pieces
  • 4 cloves garlic
  • 3 bay leaves
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 2 tsp black peppercorns
  • 14.5 ounces canned tomatoes (diced or crushed)

Instructions

  • Preheat oven to 375°F. Arrange bones in a single layer on a baking pan.
  • Roast until deep golden brown, 1-1½ hours. Cool slightly.
  • Add bones, vegetables, herbs, peppercorns, and tomato to a large pot or slow cooker. Add cold water to cover.
  • Simmer uncovered on low heat for 8-14 hours. If you're using a slow cooker, partially cover with the lid.
  • Strain through a fine sieve and discard solids. Cool completely by placing pot in a sink filled with ice water or transferring it to shallow containers so it cools more quickly.
  • Cover and refrigerate for up to 4 days, or freeze for up to 6 months.

NOTES

  • Roast the bones hard. Roast the venison bones at 375 F until they are deep golden brown, about 1 to 1 1/2 hours. That color is what gives the stock its depth.
  • Start with cold water. Add the roasted bones, vegetables, herbs, peppercorns, and tomato to the pot or slow cooker, then add cold water just to cover.
  • Keep the simmer low. Simmer the stock gently for 8 to 14 hours and do not let it boil hard. A low simmer gives you a cleaner, less cloudy stock.
  • Partially cover in slow cooker. If you make it in a slow cooker, keep the lid partially on instead of fully sealed.
  • Add extras for more body. For a richer stock, add saved silverskin trimmings. If you want a broth-style version, add 1/2 to 1 pound of venison meat like shank or neck.
  • Strain and cool fully. Strain through a fine sieve, then let the stock cool before storing. If a waxy layer forms on top after chilling, skim it off for a cleaner finish.
  • Store and reheat gently. Refrigerate for up to 4 days or freeze for up to 6 months. Reheat over low heat and avoid boiling.
  • Smoke the Bones. For a smoky-flavored stock, you can smoke the bones instead of using your oven. I would avoid using mesquite. 
  • Serving Ideas: Use as the base for Venison Gravy, Venison Stroganoff, or Crockpot Venison Stew.

Nutrition

Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 43mg | Potassium: 135mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1985IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Make this recipe?Mention @Larry__White or tag #WildGameGourmet!