Homemade Venison Bone Stock Recipe

Directions

• Make sure venison bones are short enough to comfortably fit in large stock pot. Cut larger bones to be no longer than about 5 inches.
• Lightly rub all bones with vegetable oil. Place bones on foil-lined baking sheet. Roast in the oven for 1 hour at 400 degrees Fahrenheit.
• Place bones in large stock pot, along with vegetables, herbs, bay leaves, and peppercorns. Fill pot with fresh water until all solids are covered by 3 inches.
• Turn heat to high and bring water to a boil. Then reduce to a very low simmer. Cover pot and simmer for 10-12 hours. If any foamy scum floats to the surface of the water, skim it off and discard. Periodically check water level, and add a little more water if too much is evaporating (water level should remain within a couple inches from when you started).
• Turn off heat and allow stock to cool for at least an hour.
• Remove the majority of the solids with tongs and/or a large slotted spoon. Then pour the liquid through a fine mesh strainer or cheesecloth in order to filter out any remaining solids and particulates.
• Put strained stock into a separate pot or container. Refrigerate for several hours, until excess fat has risen to the top and solidified. Then skim fat off with a spoon and discard.
• Stock is now ready to use or store. Stock can be sealed in airtight containers and frozen, or canned via pressure-canning.