Best Venison Soup Stock Recipes

VENISON BROTH

Steps:

• Coat the bones with olive oil and salt well, then roast in a 400°F oven until brown. If you can stand it, keep some meat on the bones - trim and 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.
• Skim the froth that forms on the surface and simmer very gently for at least 4 hours; I let it go overnight. You want the broth to steam and burble a little, not roil.
• Add the remaining ingredients and simmer for another 2 hours.
• Using tongs, grab out all the bones and large bits and discard. Set a paper towel in a fine-mesh sieve that is itself set over another large pot. Ladle the venison broth through the cheesecloth-lined sieve. Discard the dregs in the broth pot, with will be loaded with sediment and other bits.
• Add salt to taste to the clarified broth and pour into quart jars and freeze (or pressure-can - you cannot can broth in boiling water). If you freeze, leave about 2 inches of space at the top of the jar or the jars will crack when the broth freezes. Use within a year.

VENISON SOUP STOCK

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.

VENISON VEGETABLE SOUP

Steps:

• In a Dutch oven or large saucepan, brown venison in oil. Add onion; cover and simmer for 10 minutes or until tender. Add remaining ingredients; cover and simmer 1 hour longer or until meat is tender.