venison stock

One of the ways we utilize our harvested venison is to make venison stock from the bones. Once I’ve de-boned the rear leg quarters, I’ll get the venison stock going. It’s a great way to use the bones, especially when we have roasts or other cuts that we’ll use for soup or stews…or even gravy. And, I can let the stock simmer on the stove while we clean the rest of the deer.

4 pounds meat bones
2 quarts water
1 medium onion, quartered
2 carrots, washed and peeled
3-4 stalks celery, washed
1 bay leaf
Salt to taste

Place bones in a large roasting pan along with onions, carrots, and celery. Roast in a 350 degree oven for approximately one hour. This really browns the meat and gives the stock a nice flavor, plus it darkens the stock to make it richer.

Place the bones bones and roasted vegetables in a large stock pot and bring to a boil over high heat.  Reduce heat, skim foam.  Cover; simmer 2-3 hours.  If more flavor is desired, simmer longer.  Remove bones.  Strain liquid; skim excess fat from top of stock.  Ladle hot stock into hot jars, learing 1-inch headspace.  Adjust two-piece caps.  Process pints 20 minutes, quarts 25 minutes, at 10 pounds of pressure in a pressure canner.