Venison Soup Stock

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Total Time
4hrs 10mins
Prep
10 mins
Cook
4 hrs

This is a perfect way to use up those shank bones that are usually thrown out.

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Ingredients

Nutrition

Directions

  1. Cut meat from bones.
  2. Melt bacon fat in a heavy fry pan and brown meat on all sides.
  3. Place browned meat and bones in large pot and cover with water.
  4. Add remaining ingredients.
  5. Cover, bring to a boil on top of stove, then reduce heat and simmer 3 to 4 hours.
  6. Strain, cool and remove the fat that has collected on surface.
  7. Strain again if necessary.
  8. Pour in airtight containers, store in refrigerator for up to 3 days.
  9. Can be frozen.
Most Helpful

5 5

Although my husband has hunting for years, I never thought to make stock from the deer he brought home. But now I will make it a habit. This recipe was great.