Venison Broth
User Reviews
4.9
Venison Broth
Description
The Venison Broth recipe begins with roasting four pounds of venison bones coated in olive oil and salt until browned, which enhances flavor. The roasted bones, ideally with meat on shanks or trim, are simmered gently with water for at least four hours to release richness without cloudiness. After this, chopped onion, carrot, celery, parsley, and seasonings including crushed juniper berries, rosemary, thyme, bay leaves, and black peppercorns join the pot for an additional two hours, layering herbal and vegetal notes into the broth.
The finished broth is carefully strained through cheesecloth to remove sediment and impurities, yielding a clear liquid ideal as a base for soups or recipes requiring a robust meat stock. This method avoids boiling to maintain clarity and depth of flavor, resulting in a broth that has a balanced gamey taste from the venison bones complemented by bright herbs and vegetables.
This broth can be served warm or stored for later use. It provides a foundational component to dishes like dumplings or stews that benefit from a savory, meaty liquid. The concentrated essence gained from slow roasting and simmering makes it a versatile ingredient in game or hearty cuisine preparations.
Ingredients
- 4 pounds venison bones with some meat on them
- 4 tablespoons olive oil
- salt
- 1 tablespoon juniper berries optional, crushed
- 2 tablespoons rosemary fresh
- 1 tablespoon black peppercorn crushed
- 1 tablespoon thyme dried
- 4 bay leaf
- 1 onion chopped, medium
- 2 carrot chopped, large
- 2 celery chopped, sticks
- parsley chopped, about half bunch
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 yields about one gallon of broth, sufficient for multiple uses or freezing in smaller portions.
- Keep some meat on the bones if possible to add richness and body to the broth.
- For best flavor, maintain a gentle simmer rather than a rolling boil to preserve clarity.
- Strain the broth through cheesecloth to remove fine sediment for a clear stock.
- Try the broth as a base for German dumplings or similar recipes that complement game flavors.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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