Venison Broth
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4.9
165 reviews
Excellent
Venison Broth
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This is a rich venison broth that can stand alone as a broth for pasta or, if you clarify it later, as a consomme. It’s stronger in flavor than stock, so if you use it as a base for stews or soups, remember that — and label your jars accordingly. Making a good stock or broth is an all-day deal. Don’t take shortcuts, or your broth will suffer. Relax and let things happen as they will.
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Ingredients
- 4 pounds venison bones, with some meat on them
- 4 tablespoons olive oil
- salt
- 1 tablespoon crushed juniper berries (optional)
- 2 tablespoons fresh Rosemary
- 1 tablespoon crushed black peppercorns
- 1 tablespoon dried thyme
- 4 bay leaves
- 1 medium onion, chopped
- 2 large carrots chopped
- 2 celery sticks chopped
- About 1/2 of a bunch of parsley chopped
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Instructions
- 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.
Notes
- This recipe makes about 1 gallon.
- Once you have your fresh broth, try making this easy recipe for German dumplings in broth; I do it all the time with either duck or venison broth.
Nutrition Information
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Calories
41kcal
(2%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
6mg
(0%)
Potassium
40mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1295IU
(26%)
Vitamin C
1mg
(1%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Calories | 41kcal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 6mg | 0% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1295IU | 26% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
165 reviews
Excellent
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