I save up the leg bones from two to three whitetails to ensure a rich flavor and a large quantity of broth to freeze and use for later preparations. In this case, I will be using three whitetails’ worth of bones and my ingredients below will mirror that. For smaller amounts of bones, reduce the amount of ingredients below respectively.
Whitetail Deer Bone BrothJohn Sunkler
- 12 venison leg bones
- 2-3 sprigs each fresh herbs I use parsley, basil, rosemary, marjoram, thyme, and bay leaves
- 1 bulb garlic
- 2 white onions
- 4 stalks celery
- 6 carrots
- Seasonings salt, pepper, etc
- Olive oil
- Preheat your oven to 350 degrees. While the oven is warming, place the bones on a cooking sheet. Drizzle olive oil over the bones and season with salt, pepper. Roast the bones for an hour or until browned.
- Fill stock pot halfway up with salted water and turn on heat to low. Place roasted bones into pot and add enough water to fill. Add chopped vegetables, herbs, and spices. Cook on low heat to achieve a nice slow simmer. I like to let it simmer for a minimum of 12 hours, 24 being ideal. Once complete, let the stock cool and skim the surface of fats and oils. I like to strain my stock twice through a fine mesh strainer to ensure all the particulates are removed.
- I used 2 quarts of this fresh broth for my Liver Dumpling Soup and the remainder I will freeze in quart sized plastic containers. I like to use plastic as its robust and can accept expansion, but always leave a good a amount of headspace in the container. Once frozen the broth can last at least a year, but it usually doesn’t last more than a few months in my house!