Go Back
+ servings
A bowl of venison stock
Print Recipe
4.88 from 16 votes

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 Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Soup
Cuisine: American
Servings: 1 gallon
Author: Hank Shaw

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

  • 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

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.