Red Meat Soup Stock
Created by QueenBea on May 20, 2015
- Servings: 16
- Prep Time: 20m
- Cook Time: 4h
- Recipe #19187
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
-
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.
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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.
Nutritional Facts
- 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