Versatile Venison Broth Soup Stock Recipe

We’re posting this venison broth recipe because it’s a required ingredient for a number of other recipes that we will be posting in the near future.

If you are a hunter, or know a hunter, you got to get some of these venison cuts and make this broth … it’s sooooooo good and can be used to spice up sooooooo many different dishes! It’s also very simple and if you make it in bulk you can can it up and have it readily available to year round … but more on that later.  😉 For now, here’s how you make it:

Versatile Venison Broth | Ingredients:

• 4 pieces of ribs (4-6 ribs still attached)
• 3 steak bones
• Olive oil
• 14 C cold filtered water
• 6 bay leaves
• 1 stock fresh basil
• Handful fresh parsley – stems included
• 1 tsp fresh oregano leaves
• 5 medium button mushrooms
• 1 beet (also helps add nice colour)
• 2 large russet potatoes
• 1 medium yellow onion
• 1 head of garlic
• 1 sweet red pepper
• 1 ½ lb carrots
• 28 whole peppercorns
• 5 tsp sea salt
• 1 C red wine (I used Malbec)

Versatile Venison Broth | Directions:

Heat oven to 350 degrees Fahrenheit, turn on ROAST setting if you have it. Place bones, head of garlic and onion cut in half on cookie sheet or roasting pan. Brush lightly with olive oil and sprinkle with ½ tsp of salt. Put pan in oven for 1 hour. Flip meat over at mid point.

Wash all the vegetables so they are clean, but you do not need to peel or chop any of them. In large pot, put all the other ingredients starting with the water.

Let vegetables simmer slowly on stove. Do not boil rapidly. When the meat is done roasting, put it into the pot as well as the roasted onions and garlic. Cover pot, leaving small space for steam to escape. Let simmer on stove all day (about 8 hours). Add more salt or pepper if desired, after tasting.

Strain broth through a colander lined with 4 layers of cheesecloth into a bowl. The broth should come through clear with no vegetables left in it. Put the bowl of the hot broth into the fridge to cool. Once cooled, probably overnight, skim off any fat. I also strain it a second time through the colander with new cheesecloth.

The meat from the ribs will be really tender and flavourful for dinner.

Broth can either be frozen or canned (using a pressure canner).

Makes approx. 15 – 250ml portions.

Enjoy! 😀 ……. Susan

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