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4.5 from 12 votes

Rich Wild Game Stock

This classic wild game stock is thick, flavorful, and the perfect ingredient for so many dishes. This is one ingredient you'll always want to have on hand!

Prep Time
30 mins
Cook Time
1 d
Servings: 9 pint jars
Calories: 114 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 5 lb wild game bones (long bones with meat and connective tissue attached, neck bones, knuckle bones, etc.)
  • 2 lb carrots
  • 1 bunch celery
  • 2 yellow onions, quartered
  • 10 cloves garlic, smashed
  • ½ cup apple cider vinegar
  • 2 teaspoon salt
  • 2 teaspoon black pepper
  • 8 quarts water
  • ½ bunch Italian parsley
  • 6 oz tomato paste (1 small can)
  • 6 bay leaves

Instructions

    Cup of Yum
  1. Cut long bones in half with a bone saw to expose marrow. This step is optional but will add fat to your stock and helps larger bones fit in the pot.
  2. Preheat oven to 500°F. Line a sheet pan with parchment paper.
  3. Bring a stock pot of water to a boil. Add the bones and boil for 15-20 minutes. This helps remove the impurities in the bones. Remove the bones to the sheet pan with parchment paper. Clean off any of the "floaties" from the stock pot. Discard the liquid and rinse the pot.
  4. Cover bones in tomato paste and place on sheet pan. Roast for 20-25 minutes or until browned but not burned.
  5. Add bones to stock pot. Scrape any drippings off the parchment paper into the stock pot.
  6. Wash carrots and celery. Cut off any dirty parts (tops and bottoms) and cut in half so that they fit better in the stock pot.
  7. Add carrots, celery, onions, garlic, salt, pepper, vinegar, and water to the stock pot. Fill stock pot completely with water. This may be more or less than 8 quarts in a 12 quart pot. Cover all the ingredients with a few inches of water.
  8. Slowly bring the pot to a boil. Once it starts boiling, immediately turn it down as low as you can while keeping it at a very low simmer. Simmer uncovered for 20-24 hours. Make sure the bones and vegetables stay submerged throughout the simmering time. You may need to add water a few times. You can partially cover the pot with a lid if it is evaporating too quickly.
  9. Remove all bones and vegetables. Line a fine mesh strainer with cheesecloth and place over a large bowl or pot. Ladle stock over cheesecloth. Once stock stops moving quickly through the cheesecloth, remove it and rinse it out. Place cheesecloth back in strainer and continue process until all stock has been strained.
  10. Place jar funnel on top of jar and ladle stock into jar. Only fill to the bottom rim to allow room for expansion.
  11. Place jars in the fridge to cool then freeze for up to 6 months. If you prefer to pressure can your stock, follow instructions for your pressure canner.
  12. Note: If you have chickens or know someone that does, stock scraps make great chicken treats. Line a sheet pan with parchment paper. Remove all meat, connective tissue, and marrow from bones. Place meat scraps and vegetables in a single layer on sheet pan. Freeze until solid. Remove from freezer and break apart into smaller pieces and place in a freezer zippered bag. Freeze until ready to use. Pieces can be given to the chickens frozen or thawed.

Notes

  • This recipe is too large to fit in a crock pot. But, it works great in a turkey roaster. Bring the stock to a simmer on high, then reduce the heat to around 200 degrees F to keep the stock at a very low simmer. 

Nutrition Information

Serving 1pint Calories 114kcal (6%) Carbohydrates 17g (6%) Protein 10g (20%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 18mg (6%) Sodium 801mg (33%) Potassium 691mg (20%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 17422IU (348%) Vitamin C 17mg (19%) Calcium 88mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 9pint jars

Amount Per Serving

Calories 114

% Daily Value*

Serving 1pint
Calories 114kcal 6%
Carbohydrates 17g 6%
Protein 10g 20%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 18mg 6%
Sodium 801mg 33%
Potassium 691mg 15%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 17422IU 348%
Vitamin C 17mg 19%
Calcium 88mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.