Thank you Candy B. from Richboro for sharing your recipe with www.SportsmansTable.comShare This:
Old Fashioned Venison Soup Stock
By July 26, 2013Published:
- Yield: 10 Servings
- Prep: 15 mins
- Cook: 3 hrs 0 min
- Ready In: 6 hrs 30 mins
Use this fat free unseasoned stock as a base for your favorite soup.
- 1 whole onion with skin
- 1 whole carrot unpeeled
- 2 stalks celery with leaves
- broken deer bones legs, ribs, any bones.
- 4 qts. water
- In medium roasting pan, roast broken (cracked) bones with carrot, onions and celery. Cover and simmer slowly for 45 min.- 1 hour. Add all ingredients to large soup pot and cover with water. Bring to a boil. Simmer for 2 hours. Strain stock. Thrown away remains. Refrigerate stock overnight. Remove congealed fat from surface. Add meat, noodles or rice, vegetables, and whatever seasonings you please to make your favorite soup.