Supplies
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Deer bones (preferably with some meat attached)
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Large pot or slow cooker
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Water
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Vegetables and aromatics (optional, but recommended)
Ingredients
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900g – 1.4kg venison bones (with some meat attached)
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1 onion, coarsely chopped
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1 carrot, roughly chopped
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1 leek or celery, roughly chopped
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Spices (such as bay leaf, peppercorns)
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Water to cover
Procedure
- Roasting (optional but tastier)
Place the venison bones and vegetables on a baking tray and roast for about 1 hour until they turn a nice brown. This deepens the taste.
- Simmer
Place the roasted bones in a large saucepan along with the vegetables and herbs and add cold water until well covered. Bring to a slow boil.
- Slow cooking
Reduce the heat to low so that the broth continues to simmer gently — at least 8 hours, and up to 12 hours or more for maximum flavor and gelatin formation.
- Finishing
Strain the broth through a fine sieve or cheesecloth to remove the solids. Allow to cool and remove any fat that forms on top after it has cooled.
- Use or storage
You can use the broth directly in soups, stews or sauces. You can also freeze it or reduce it to a concentrated glace for more intense flavor.
