Venison Soup Stock

• Ready In: 4 hrs 35 mins
• Yields: 1 base

Ingredients

• 2  venison bones, cracked,large
• 1⁄8 teaspoon nutmeg
• 1⁄16 teaspoon mace
• 12  green peppercorns, crushed
• 8  cups water
• 1⁄4 teaspoon  smoked salt

Directions

1. Crack deer bones after removing from meat (large ham bone& pelvic bones, etc).
2. Place in large stew pot, add seasonings.
3. Bring to a boil, then cover and simmer for three hours.
4. Strain stock through tea strainer, then through cloth to remove any particles.
5. Allow to cool, then skim off any fat which accumulates.
6. Use as base for soup or stew.