Ingredients
- 16 cups water
- 3 pounds deer shank (or moose or elk)
- 3 pounds deer meat (or moose or elk that has been trimmed of fat and cubed)
- 1/3 cup bacon fat
- 16 ounces yellow onions (2 whole onions, peels on and quartered)
- 8 ounces celery, chopped (4 stalks)
- 6 ounces carrots, chopped (2 carrots)
- 3 tablespoons beef bouillon granules
- 3 tablespoons dried parsley
- 4 whole cloves
- 3 bay leaves
- Salt to taste
- Pepper to taste
How to Make
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Step 1: Melt the bacon dripping in a large pot and add the meat, cook until browned.
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Step 2: Add the remaining ingredients, cover and bring to a boil; reduce heat and simmer for 4 hours.
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Step 3: Taste and adjust seasonings.
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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.
We hope you enjoy this recipe!
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