Venison Stock

12
Servings
20m
Prep Time
4h
Cook Time
4h 20m
Ready In


"I was raised on wild meat and am married to an avid hunter so I still get to enjoy eating it. I was thought that you do not waste any part of the animal you have hunted and I try my best to do that. This is a great way to use up those shank bones."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (434.5 g)
  • Calories 211.9
  • Total Fat - 13.5 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 93.6 mg
  • Sodium - 263 mg
  • Total Carbohydrate - 2.1 g
  • Dietary Fiber - 0.5 g
  • Sugars - 0.9 g
  • Protein - 20.8 g
  • Calcium - 33.8 mg
  • Iron - 1.1 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.2 mg

Step 1

Melt bacon fat in a heavy fry pan and brown meat on all sides.

Step 2

Place browned meat and bones in large pot and cover with water.

Step 3

Add remaining ingredients.

Step 4

Cover, bring to a boil on top of stove, then reduce heat and simmer 3 to 4 hours.

Step 5

Strain, cool and remove the fat that has collected on surface.

Step 6

Strain again if necessary.

Step 7

Pour in airtight containers, store in refrigerator for up to 3 days or freeze for future use.

Tips & Variations


No special items needed.

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