How to Make Venison Bone Broth
Ingredients
- 6 pounds venison bones such as leg bones, shoulder bones, shank bones, marrow bones, and joint bones
- 4 bay leaves
- 4 stalks celery halved
- 4 carrots halved
- 4 onions halved
- 2 heads of garlic halved
- 1 cup parsley
Instructions
- Preheat the oven to 450°F.
- Scrape as much meat off the bones as possible. Place bones and vegetables in a roasting pan in a single layer. Roast for about 30 minutes. Remove to 2 large stockpots.
- Cover the bones and vegetables with cold water (about 7 quarts of water should be enough). Add the parsley, Bring mixture to a boil, lower to a very low simmer, and partially cover with the lid for a minimum of 8 hours. Allow the mixture to cool for about an hour.
- Strain the liquid into another pot and refrigerate overnight. Remove the layer of fat from the top. It will keep in the refrigerator for up to 4 days. Freeze any remaining stock.
Notes
Note: for a stronger flavored broth, after the mixture cools for an hour the first day, place in the refrigerator and simmer the 2nd day for another 6-8 hours, then proceed to step 3.
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