VENISON SOUP STOCK

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Venison Soup Stock image

Make and share this Venison Soup Stock recipe from Food.com.

Provided by queenbeatrice

Categories     Stocks

Time 4h10m

Yield 15 cups, 15 serving(s)

Number Of Ingredients 14

3 lbs venison, meat and bones
1/4 cup bacon fat
15 cups water
2 stalks celery, including leaves
1 carrot, chopped
1 onion, chopped
3 garlic cloves, minced
1/4 teaspoon thyme
1/4 teaspoon marjoram
10 peppercorns, crushed
1/2 tablespoon salt (may need more, to taste)
2 sprigs parsley
4 whole cloves
2 bay leaves

Steps:

  • Cut meat from bones.
  • Melt bacon fat in a heavy fry pan and brown meat on all sides.
  • Place browned meat and bones in large pot and cover with water.
  • Add remaining ingredients.
  • Cover, bring to a boil on top of stove, then reduce heat and simmer 3 to 4 hours.
  • Strain, cool and remove the fat that has collected on surface.
  • Strain again if necessary.
  • Pour in airtight containers, store in refrigerator for up to 3 days.
  • Can be frozen.

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