Venison Stock
Whitetail Deer Recipe
1Setup & Prepare
About This Recipe
This rich, full-bodied stock transforms venison bones and trimmings into liquid gold through slow simmering with aromatics. The long cooking process extracts maximum flavor and nutrients, creating a versatile base for soups, sauces, and braises.
Cultural Context
This foundational preparation represents the nose-to-tail philosophy of traditional hunting families, ensuring nothing goes to waste while creating flavorful bases for countless dishes. Stock-making embodies the resourcefulness and sustainability that define authentic wild game cookery.
2Ingredients
Shopping List
3Cooking Instructions
-
Roasting: Roast bones at 425°F for 45 minutes until golden brown.
-
Assembly: Transfer bones to stockpot with vegetables, herbs, and spices.
-
Water: Cover with cold water by 2 inches.
-
Simmering: Bring to gentle simmer and cook 3-4 hours, skimming regularly.
-
Straining: Strain through fine-mesh strainer, pressing solids gently.
-
Cooling: Cool quickly in ice bath, then refrigerate.
-
Storage: Remove fat layer before using. Keeps 5 days refrigerated or 6 months frozen.
4Chef's Notes & Pairings
Chef's Notes
- Roasting bones first adds depth and color
- Never boil rapidly - maintains clear, clean stock
- The long, gentle simmer extracts maximum flavor
Nutrition Facts
Per cup: 25 calories, 4g protein, 1g fat, 1g carbohydrates. Pure flavor foundation.
