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Venison Stock

Venison Stock adds a heartiness to soups, stews and sauce.
Course Soup, Stew, Vegetable
Cuisine All-American
Prep Time 10 minutes
Servings 2 quarts
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 4 pounds meaty venison bones
  • 2 large onions, sliced and quarted
  • 3 large carrots, peeled and cut into thirds
  • 1/2 bunch celery, rinsed and chopped
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • salt and pepper, to taste
  • 3 bay leaves
  • water to cover

Instructions

  • Place all ingredients in 5 quart crock pot. Heat on high for 2 1/2 hours. Turn crock pot to low, add enough water to cover bones and vegetables. Cook on low for 6 to 8 hours. 
  • Strain stock through several layers of cheesecloth, discard any solids, Let stock cool completely. Strain broth again through several layers of cheesecloth into a large plastic container. Freeze until needed.

Notes

*Depending on the size and quantity of your meaty venison bones, you may need to use two 5-quart crock-pots* *If you plan on freezing the broth before using, clean, ice cream pails work great*