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Venison Broth

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.

Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 16 servings
Calories: 41 kcal
Course: Soup
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the remaining ingredients and simmer for another 2 hours.
  4. 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.
  5. 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

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

% 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.