Moose Stock

You can use this recipe for beef stock also, just use beef meat and bones where it calls for moose meat and bones.

• Ready In: 3 hrs 5 mins
• Serves: 10
• Yields: 10 cups

Ingredients

• 2  lbs  moose (meat and bones)
• 10  cups water
• 1  onion, diced
• 2  garlic cloves, minced
• 1  tablespoon parsley, dried
• 2  bay leaves
• 1⁄4 teaspoon marjoram
• 1⁄2 teaspoon thyme
• 1⁄2 tablespoon salt (might need more, to taste)
• 1⁄2 teaspoon pepper (might need more, to taste)
• 1⁄2 cup carrot, chopped roughly
• 2  stalks celery, including leaves

Directions

1. Cover meat and bones with water in large pot.
2. Add remaining ingredients.
3. Slowly bring to a boil, and then let it simmer for 2 to 3 hours.
4. Strain and cool in refrigerator until fat solidifies.
5. Remove fat.
6. Pour in airtight containers, store in refrigerator for up to 3 days.
7. Can be frozen.