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–+ servings
bone broth filled in jars and bottles
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5 from 2 votes

Venison Bone Broth

Venison bone broth made with deer bones, a delicious base for making soups, stews or sauces. Easy to make on the stovetop or in a crockpot.
Prep Time1 hour
Cook Time12 hours
Total Time13 hours
Course: Soup
Cuisine: American, German
Servings: 4 liter/quarts
Calories: 53kcal
Author: Adina

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

  1. Deer bones: leg, shoulder, shanks, marrow bones, joints, and so on.
  2. You can also add the greens from spring onions if you happen to have them.

Nutrition

Calories: 53kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 807mg | Fiber: 4g | Sugar: 4g