Venison Soup Stock

1. 1

   Crack deer bones after removing from meat (large ham bone& pelvic bones, etc).

2. 2

   Place in large stew pot, add seasonings.

3. 3

   Bring to a boil, then cover and simmer for three hours.

4. 4

   Strain stock through tea strainer, then through cloth to remove any particles.

5. 5

   Allow to cool, then skim off any fat which accumulates.

6. 6

   Use as base for soup or stew.

* Per serving · 4 servings · Values may vary.

No additional tips available.