Red Meat Soup Stock
"This is a recipe my father made after butchering deer, moose or elk. He would can the stock for future use throughout the year. I still make this today but freeze it instead of canning it. I pick out the cooked meat when the stock is done and freeze it to add to soups."
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (458.7 g)
- Calories 246
- Total Fat - 6.7 g
- Saturated Fat - 2.9 g
- Cholesterol - 147.4 mg
- Sodium - 117.5 mg
- Total Carbohydrate - 4.4 g
- Dietary Fiber - 1.1 g
- Sugars - 1.9 g
- Protein - 39.7 g
- Calcium - 35.8 mg
- Iron - 6.1 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Melt the bacon dripping in a large pot and add the meat, cook until browned.
Step 2
Add the remaining ingredients, cover and bring to a boil; reduce heat and simmer for 4 hours.
Step 3
Taste and adjust seasonings.
Step 4
Strain and cool in the refrigerator until fat has hardened on top; scoop the fat off and place in conatiners to freeze for future use.
Tips
No special items needed.
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