Venison Stock
Created by QueenBea on October 31, 2011
- Servings: 12
- Prep Time: 20m
- Cook Time: 4h
- Recipe #1802
Ingredients
- 3 pounds venison, meat and bones
- 1/4 cup bacon fat
- 15 cups water
- 2 stalks celery, including leaves
- 1 carrots, chopped
- 1 onions, chopped
- 3 garlic cloves, minced
- 1/4 teaspoon thyme
- 1/4 teaspoon marjoram
- 10 peppercorns, crushed
- 1/2 tablespoon salt ( may need more, to taste)
- 2 sprigs parsley
- 4 whole cloves
- 2 bay leaves
How to Make
-
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.
Nutritional Facts
- 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