Venison Stock adds a heartiness to soups, stews and sauce.
Course Soup, Stew, Vegetable
Cuisine All-American
Prep Time 10 minutesminutes
Servings 2quarts
Author Lynn / Turnips 2 Tangerines
Ingredients
4poundsmeaty venison bones
2largeonions, sliced and quarted
3largecarrots, peeled and cut into thirds
1/2 bunchcelery, rinsed and chopped
1/4cupWorcestershire sauce
1/4 cup soy sauce
salt and pepper, to taste
3bay 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*