Venison Stock
Roasted venison bones slowly simmered with vegetables, herbs, and tomato for a deeply flavored venison stock you can use in soups, sauces, and stews.
Servings: 1 Gallon
Ingredients
- 8 venison bones (from shank or femur)
- 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. Let cool to room temperature.
- Cover and refrigerate for up to 4 days, or freeze for up to 6 months.
NOTES
Smoked Stock: For a smoked venison stock, roast the bones in your smoker instead of the oven. Avoid strong-tasting woods such as mesquite.
Venison Broth: Add deer meat (½–1 lb) to the pot to make a broth variation. I like to use shank and neck meat.
Building Flavor: For a more herb-forward stock, add in a few more fresh sprigs of rosemary and thyme during the last hour of cooking. For a richer stock, add in any silverskin trimmings that you have saved.
Storage: Keep refrigerated for 4 days or freeze flat in bags for 6 months.
Reheating: Warm gently on the stovetop over low heat—avoid boiling.
Serving Ideas: Use as the base for Venison Gravy, Venison Stroganoff, or Crockpot Venison Stew.
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