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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.
Course Soup
Cuisine American, German
Prep Time 1 hour
Cook Time 12 hours
Total Time 13 hours
Calories 53kcal
Author Adina

Ingredients

  • 2 kg/ 4.4 lbs venison bones Note 1
  • 1 tablespoon vegetable oil
  • 1 medium onion
  • 2 medium carrots
  • 150 g piece of celeriac or about 4 celery sticks
  • 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

  • Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  • Clean the bones, rub with oil, place on a baking tray, and roast for 45 minutes.

Stovetop:

  • 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:

  • 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 will be able to remove the fat from the stock. Once the fat is solid, 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.

Video

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