How to Make Venison Stock

Venison stock

Stock is a key ingredient in many of the different dishes you'll make.  And venison stock is no different from any other type of stock in that way.  Venison stock gives you a tasty base for wild game soups, stews, gravies and many other dishes.  It's simple to make and can be tailored to your specific taste buds by simply changing out the ingredients or even smoking the bones rather than roasting them before making the stock.  Below is a quick recipe for venison stock that'll have you putting more of this years deer harvest to tasteful use. 

Materials Needed: 
Cheesecloth
Stockpot
Roasting pan
Large measuring cup or large bowl

Ingredients: (these ingredients you can add to or take away from according to your taste)
Deer, antelope, elk, or moose bones
4 to 6 carrots, cut into 2-inch pieces
3 or 4 stalks of celery, cut into 2 inch pieces
2 medium onions or 4 small onions cut into quarters
1 or 2 garlic cloves
2 bay leaves
10 whole peppercorns (optional to taste)
4 or 5 sprigs of parsley
2 sprigs of thyme or 1tsp of dried thyme leaves

Directions:
1.  Arrange deer bones in a large roasting pan. Preheat oven to 450 and roast the bones util well browned.  This normally takes about 1 hour.  Be sure to turn the bones at the half hour point for even browning.
2.  Transfer bones to the your stock pot. (you may wanna use tongs to avoid burned fingers.) Loosen browned bis from the roasting pan by stirring and adding 1 cup of water if necessary.  Pour this liquid into a large bowl or measuring cup so you can skim the fat off of the top.  Add liquid to your stockpot with the bones. 
3.  Add the rest of your ingredients to the stockpot.  Cover the bones with cold water then heat over medium-high heat until the liquid comes to a boil.  Once the liquid comes to a boil reduce the heat and skim any foam from the top of the stock.  Let simmer for about 8 hours, skimming foam periodically and adding additional water when necessary to keep bones covered.
4.  Strain sock through 3 or 4 layers of cheesecloth into a large heat resistant bowl or pot.  Discard the bones, vegetables and any solid matter leftover in cheesecloth.  Pour stock back into the stockpot bringing the stock back to a boil.  Cook the stock until reduces to about 3 quarts.  Let it cool for a while before refrigerating over night. The next morning, skim any solidified fat from the top and your venison stock is ready.

Thanks for reading,
Kwan