Venison bone broth is made with deer bones. It's a delicious base for soups, stews, or sauces. It's easy to make on the stovetop or in a crockpot.
Venison bone broth or stock might not be as common as regular beef broth, chicken stock as we use in the Romanian chicken soup or turkey stock, but I do make it every chance I get.
I buy venison from the local hunters when I get the chance, and I often use the leg to make this delicious and tender Venison Roast. I save the leftover bone to make venison broth.
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What is the difference between bone broth and stock?
The main one is that stock is made using bones without meat on them, while the bones used for broth still have some meat attached to them.
You can call this recipe broth or stock because you can make it with bones, or you can leave some meat attached. I suppose it depends on where you get the bones. If you buy them at the butchers, chances are they are completely stripped of any meat. If you get them from a hunter (or hunt yourself), they will probably still have plenty of meat on them.
However, the cooking procedure is the same, so you can use whatever bones you have and call this either a stock or a broth.
What do you need for venison stock?
Deer Bones: You can use any type of deer bones—leg, shoulder, shanks, marrow bones, or joints—whether clean or with meat still attached. Since they are usually large, you'll need a hacksaw to cut them into smaller pieces.
Vegetables: Use standard stock vegetables like carrots, onions, celeriac (or celery sticks), garlic, leeks, and optional peppers. I often add spring onion greens, which I freeze after trimming. If you don’t have them, leeks will suffice. Parsley or lovage stalks can also enhance the flavor if available.
Spices: Bay leaves, juniper berries, all-spice berries, cloves, black peppercorns, and salt.
How to make venison bone broth?
- Roast the bones. Clean the bones, rub them with oil, place them on a baking tray lined with foil, and roast them in the preheated oven for about 45 minutes.
- Place the bones, all the roughly chopped vegetables, and the spices in a very large pot.
- Add just enough water to cover.
- Bring to a simmer, but don't let it come to a rolling boil.
- Turn the heat down to low and simmer, uncovered, for 6-8 hours.
How to make venison broth in a crockpot?
- Sometimes, I feel like I bought this pot just to make stocks or broths. It is so easy, and the results are perfect.
- Place the roasted bones and all the other ingredients in the crockpot.
- Add just enough water to cover.
- Cook on low for 10-12 hours; I always leave it overnight.
How to store the broth?
- Remove the bones and all the large vegetables with tongs or a slotted spoon. Strain and remove the remaining solids.
- Strain again into a very large clean pot through a fine-meshed sieve. It is preferable to use a very large, wide pot again to ensure that the stock will cool as quickly as possible. Leave it uncovered to speed up the cooling process.
- Once cool, place the covered pot in the fridge and leave it there for several hours, preferably overnight.
- It is a necessary step; this way, you will be able to remove the fat from the stock. I always do that when I make venison or beef stock; it is just too much fat. So much of it is not only unhealthy, but it makes soups taste somehow soapy. I don't do it when I make chicken or turkey stock.
- Once the fat is solid, you can easily remove it with a slotted spoon.
- Transfer the stock to large jars and refrigerate for up to one week.
- Or pack in freezer containers and freeze. It will keep for at least 6 months.
Tips
The longer you cook the broth, the more concentrated and gelatinous it becomes, as marrow is released from the bones. It will re-liquefy when reheated.
Roast the bones first to brown and caramelize them, adding extra flavor.
If cooking on the stove, use very low heat to keep the fat from emulsifying, ensuring a clearer stock. This isn’t a concern with a crock pot or slow cooker.
How to use the bone broth?
The way you would use any other broth or stock. I use it to make really hearty soups, especially autumn/winter soups. You can use it to make sauces, goulashes, or stews. Or risotto or other rice dishes.
Recipe
Venison Bone Broth
Ingredients
- 4.5 lbs venison bones 2 kg, Note 1
- 1 tablespoon vegetable oil
- 1 medium onion
- 2 medium carrots
- 4 celery sticks or a 150 g piece of celeriac
- 1 leek Note 2
- 1 small green pepper optional
- 4 garlic cloves
- 5-6 bay leaves
- 10 black peppercorns
- 6 juniper berries
- 6 all-spice berries
- 6 cloves
- sea salt generously
Instructions
Roast venison bones:
- Preheat the oven to 400°F/ 200°C.
- Roast bones: Clean them, rub them with oil, place them on a baking tray, and roast for 45 minutes.
Stovetop:
- Simmer: Place the bones, all the roughly chopped vegetables, and the spices in a very large pot or Dutch oven. Add just enough water to cover. Bring to a simmer, but don't let it come to a rolling boil. Turn the heat down to low and simmer, uncovered, for 6-8 hours or longer.
Crockpot:
- Place the roasted bones and all the other ingredients in the crockpot. Add just enough water to cover. Cook on low for 10-12 hours; I always leave it overnight.
Finish:
- Strain bone broth: Remove the bones and all larger bits with tongs or a slotted spoon. Strain and remove all the remaining solids. Strain again into a very large clean pot through a fine-meshed sieve.
- Leave to cool, uncovered to speed up the cooling process. Once cool, place the covered pot in the fridge for several hours, preferably overnight. It is a necessary step; this way, you can remove the fat from the stock.
- Remove fat: Once solid, remove it with a slotted spoon.
- Store venison bone broth: Transfer the stock to large jars and refrigerate for up to one week. Or pack in freezer containers and freeze. It will keep for at least 6 months.
Notes
- Deer bones: leg, shoulder, shanks, marrow bones, joints, and so on.
- You can also add the greens from spring onions if you happen to have them.
Jami says
Can you use the meat that comes off the bones after roasting? I would like to make a stew with the meat and broth. Thanks.
Adina says
Hi Jami. If you want to use the meat, remove it from the broth about 2 hours after you start cooking it. Strip it off the bones and set it aside. Then, return the "naked" bones to the broth and continue cooking the stock as instructed in the recipe. When there is a lot of meat on the bones, I always remove the meat once it's soft; if you leave it to cook for 8 hours, it will lose most of the flavor.