Venison Soup Stock Recipe

Name: Venison Soup Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs venison, meat and bones; 1/4 cup bacon fat; 15 cups water; 2 stalks celery, including leaves; 1 carrot, chopped; 1 onion, 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

Servings: persons

3 lbs venison, meat and bones
1/4 cup bacon fat
15 cups water
2 stalks celery, including leaves
1 carrot, chopped
1 onion, 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

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.

300

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 lbs venison, meat and bones, 1/4 cup bacon fat, 15 cups water, 2 stalks celery, including leaves, and more.

Yes, Venison Soup Stock falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Soup Stock

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