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50 responses to “Venison Stock”

  1. Kevin

    Ah. Debating stock. I’m a happy man.

    I’m in Charcuterie’s camp of not ever boiling it, but Hank’s method accomplishes what many seem to recommend as the pre-cook to get rid of impurities – which he refers to. Interesting. I’ll have to try it.

    I just can’t see any benefit to omitting veg from the stock. I wouldn’t even consider it.

  2. islandexile

    We’re going to get local chickens at last! I am never impatient with the farmer. Only inside. I saw the sign-up sheet, and I swooned. Now we have the potential for all of our favorites. Stock will follow. Bliss.

  3. Susan in Italy

    I’m amazed at the variety of stocks you can make. I sometimes make lamb stock since we eat a lot of lamb but I make sure to use it for Mexican tortilla soup which uses a lot of lime (it covers the strong flavor). I’m wondering if that’s what the juniper and rosemary do. Also do you use game stock for particular dishes or just anything. Maybe I’m just a game novice and unused to the stronger flavors of game.

  4. Cottage Smallholder

    Ths is fascinating, Hank. Thanks for the tips! I have begun to make my own stock each week now, in the slow cooker and the results are spectacular.

  5. Belinda

    What a coincidence–I JUST this weekend devoted an entire day (though not all hands-on, of course) to making beautiful, fragrant stock from the carcass of a ginormous wild turkey that Alex got during the last week of bow season. The bird was WAY too big for me to consider plucking and roasting whole, so we skinned it and removed every last bit of meat. I reserved the legs, wings, and neck in the freezer, because even broken up, the frame was barely fitting in the pot.

    I went with the “low and slow” method, to the extreme: put the raw frame, chopped vegetables, and water in my giant Crock-Pot, put the lid on (weighted), and let it go for 4 hours on high and then 8 more on low. All that remained was to chill the pot in ice-water in the sink, then strain the cooled liquid through cheesecloth. It came out PERFECT. Crystal-clear and intensely flavored, and I didn’t have to skim or clarify it at any point. From my experience, not boiling is the key to preventing cloudiness, but like you said, there are as many methods for making stock as there are cooks making it.

  6. Kindred spirit

    Is it essential to start your stock with uncooked bones? I have some ribs from a wild pig that I’m planning to smoke this weekend and I’m wondering if the leftover bones will still be suitable for making my first stock.

  7. The Cottage Smallholder » The ten minute soup challenge: Low fat spicy tomato and courgette soup recipe

    […] secret is the stock. You can make your own. Why not get some good tips here from Hank.  Joanna gave me one of the best tips that I have ever had when she suggested keeping the skins on […]

  8. amy

    what bones do use in a light game stock?

  9. Michael

    Great info and tips Hank.

    I know my post is a little late from the dates of the previous comments but oh well. I shot 8 pheasant on opening weekend and want to make some pheasant stock to go along with however I decide to prepare the pheasants for my Thanksgiving dish. I just got done cleaning the birds up and have the breast on the bone, vacuum sealed in the freezer. I removed the leg meat from the bone and vacuum sealed that too. I am using the leg bones for the pheasant stock.

    I was wondering how you froze your stock. Do you put it in a bag, container or anything else? My freezer space is limited. I was thinking about putting it in a bag and vacuum sealing it and then putting that in a container to eliminate any spills.

    Also any pheasant recipes would be helpful too. I figured that I would use the leg meat for a casserole of some kind or maybe a stew, and was also thinking about baking the breast. Just trying to surprise the family this year with something different. We all gather at a families house and bring dishes to go along with the traditional turkey.

    Thanks again!

  10. Gayle


    I made some halibut fish stock. I’ve combed the net and can’t get the directions for pressure canning. Well, actually on blog said 10 lbs for 30 min. 1/2 pts. and another said 110 minutes!!!

    This broth is cooked. Do you think maybe 10 lbs for 40 minutes for pints?


  11. Pressure Canning Wild Game Stock | Culture Of Adventure

    […] wild game stock is still fairly new to me, I use the basic process that Hank Shaw describes in his blog. No need for me to re-hash that part, head over there and check it out. The key ingredient is […]

  12. Lynne

    Add a cup of vinegar or lemon juice when you start the boil–it leaches the minerals out of the bones–so stock is more nourishing.

  13. Carie

    I cooked the neck of an Elk, today, used the meat for Chilli. I want to keep the broth, but my husband said it would not be good for anything later. I disagree, and want to cook it down more and can or freeze to use later. Your thoughts…

  14. Spencer

    In response to Lynne’s comment of adding vinegar to stocks, I cooked with a guy who said his veal bones actually disintegrated once after simmering overnight in an acidulated base. I’ve also heard of this problem when adding vinegar to a stock that’s cooking in a pressure cooker.

    Personally, I add a Tbsp of apple cider vin to stocks (I usually make small batches, however- 3 or 4# of bones at a time), and have great results.

    Has anyone had any problems with the disintegration I mentioned? A cup of vinegar sounds like a lot, but I imagine that there are a lot of variables… Amount of vinegar, simmering length, bone structure, etc. etc…

  15. How Eating “Real Food” Helped Me Love Deer Season {From a Hunter’s Wife}

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  16. Lin

    What do the Juniper berries add? All I can think of is Gin, which I can’t abide so I always leave them out.

  17. Roy Harsch

    Do you have any concern sawing marrow bones in areas with CWD and using them in making stock?

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  19. Doug

    Just boned out a mulie over the weekend, after hanging for 11 days (shot on the 4th of December during our late muzzle loader season here in WA). I plan to use the leg bones to make a stock as in your directions. Demi-glace to follow. Thanks for the inspiration!

  20. Katie

    You mention parsnips in the post but not the recipe. How many would you reccommend?

  21. Lisa

    I pressure can all my stock which frees up a lot a space up in the freezer. Gayle 25-30 min at 11 psi should be fine for precooked stock. I never buy stock any more. And I freeze all my veg trimmings or peelings to make my stock. Thanks for the turnip and Juniper tips for venison. I will have to try them.

  22. amber

    Does it matter which deer bones I use to make deer broth? Thanks.

  23. Jennifer

    We recently moved near a stocked lake and my 10 year old son is a budding fisherman. I’d love to make stock out of the fish he catches, but I’m not sure if it’s done with freshwater fish. Up until now, I’ve only made chicken and beef stock.
    So far, he has caught large mouth bass, and some smaller fish that are perhaps a type of sunfish, not sure. I’d prefer to not eat the bottom feeders, so he’s throwing the catfish back at this point.
    Any suggestions to get us started? Thanks for your superb site!

  24. Jennifer

    Thanks for the quick reply! All the references I was finding online called for fish from the ocean, so I wasn’t sure if anyone made stock from the types we have available. Looks like a great recipe, Thank you.

  25. Darby

    Nothing better on a cold rainy day than making stock! After reading your recent post about deer fat, I’m going to be more judicious about selecting which connective odds & ends go on the roasting tray before stock-making from our Utah mule deer. You helped me finally make the connection: the fat type/hardness really does make a difference in mouthfeel, even with constant skimming.

  26. John Stewart

    I am going to make venison broth. I still have front shoulders w/meat, and am wondering if I should fillet the meat off first or leave it on. For years I have been throwing away all of the bones. from my deer. I ususally take 4 every year and process my own meat. What bones, if any, are not worth saving for broth? Which are best to use?

  27. troy nissen

    I have been making deer stock for the last 5 or 6 years, but reading your article I wonder if I am doing something wrong. I break the long bones ( to expose the marrow ) and include the ribs, hips and shoulder with excess meat still attached. Simmer in water with nothing else, 24 hours or so and discard bones. I set it on the back porch until it chills and I can take the grease out like a plate. Run the broth through the filter. Laddle into freezer bags and done. Should I be taking the grease off? What am I loseing if i do. PS Makes the best Charo beans you have ever had.

  28. Bone Broth - Utah Wildlife Network

    […] Here is some info on it. I haven't done it yet but I am planning to try it this year with my cow tag. […]

  29. Giuseppe

    I ended up packing my elk with hooves attached, would these be good to add? If so how might I prepare/clean for best results?

  30. Chris

    Hank, thanks for the recipe. I made this with the leg bones from a whitetail I shot last month. It turned out very good but I was surprised at the color. Expecting a more brown stock like beef but this turned out the color of chicken stock. Roasted the bones for over an hour prior. Did I do something wrong?

  31. Doug

    Hank, Great website! Is there any harm in freezing the bones for a while after butchering? Say a month or so before making stock. Thank you

  32. Kim Rupe

    We have made 3 gals. venison broth. Should we remove the fat?

  33. Kim Rupe

    thank you so much! My other question is why? When I sample the broth with the fat in it it taste great.

  34. Cyrus Sarfaraz

    Hey Hank,

    Could I use a crock pot for deer bones? Low simmer or high and does that affect the amount of time I should cook it. The last time I used a turkey carcass and cooked it for about 12 hours and it came up bitter. I also put the vegetables in at the beginning. That may have had something to do with its taste.

  35. Kim Rupe

    I found your article on venison fat. I got my answer. Tonight I made fried rice sauteing the rice in deer bone marrow. It was excellent. Added a bolder flavor to the rice. Great website!!!! Just found it recently and put it in our favorites. Thank you

  36. Ron

    We agree pretty much. I roast in the oven at 425 to carmalize a bit more. I put about 2 tablespoons of vineger in the pot. Raise the ph a bit and it disolves more bone and crap and gives a cloudier but stronger stock. I agree with the long, slow simmer.
    Before I cook I trim off the choice meat and save it for the last hour with the veggies. The meat in the pot after 10 hours of cooking is pretty played out and becomes dog food. The reserved meat still has flavor and texture.
    To change topics, The remains of a rabbit or pheasant carcass make a great little soup (probably any game but I’m limited). I hate to waste any part of any game. Ya might get only 2 bowls or so but either (or both together) make a flavorful but delicate broth especially with a few frozen soup veggies from the frozen food isle. Throw in some barley or reeblies and it’s fit for a king.

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