Venison Bone Broth

Roast venison bones:

1. Preheat the oven to 400°F/ 200°C.
2. Roast bones: Clean them, rub them with oil, place them on a baking tray, and roast for 45 minutes.

Stovetop:

1. Simmer: Place the bones, all the roughly chopped vegetables, and the spices in a very large pot or Dutch oven. Add just enough water to cover. Bring to a simmer, but don't let it come to a rolling boil. Turn the heat down to low and simmer, uncovered, for 6-8 hours or longer.

Crockpot:

1. Place the roasted bones and all the other ingredients in the crockpot. Add just enough water to cover. Cook on low for 10-12 hours; I always leave it overnight.

Finish:

1. Strain bone broth: Remove the bones and all larger bits with tongs or a slotted spoon. Strain and remove all the remaining solids. Strain again into a very large clean pot through a fine-meshed sieve.
2. Leave to cool, uncovered to speed up the cooling process. Once cool, place the covered pot in the fridge for several hours, preferably overnight. It is a necessary step; this way, you can remove the fat from the stock.
3. Remove fat: Once solid, remove it with a slotted spoon.
4. Store venison bone broth: Transfer the stock to large jars and refrigerate for up to one week. Or pack in freezer containers and freeze. It will keep for at least 6 months.