Venison Stock
Venison Stock
Broken Arrow Ranch
Rated 5.0 stars by 1 users
Category
Soups and Stocks
Cuisine
Stock
Servings
6-8
Prep Time
20 minutes
Cook Time
8 hours
Ingredients
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3-5 lbs venison leg bones or venison mixed bones
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3 Tbsp vegetable oil
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1 cup dry white wine
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3 qts water
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1 carrot, chopped
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2 medium onions, unpeeled, washed well, quartered
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2 celery sticks, chopped
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2 cloves garlic, peeled, smashed
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2 cups mushrooms, washed
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Bouquet garni - 4 sprigs thyme, 2 celery leaves, 2 sprigs parsley
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Salt and fresh ground black pepper, to taste
Directions
Preheat oven to 425°F. Place the bones in a roasting pan and drizzle with the oil. Brown in an oven for 45-50 minutes, turning the bones from time to time. Transfer the bones to a large stock pot.
Pour off any fat from the roasting pan and discard. Heat pan over low heat, add the wine, stirring and scraping the fond from bottom of the pan. Pour into the large pot with the bones.
Add water to the pot and bring to a gentle simmer. Simmer for 10 minutes while skimming/removing any residue that accumulates on the surface.
Add all the remaining ingredients except the salt and pepper. Gently simmer, uncovered, for 4-10 hours.
Taste and season the finished stock with salt and pepper. Strain through a cheesecloth-lined strainer and cool the stock as quickly as possible. Placing a Ziplock freezer bag filled with ice into the stock can cool without diluting.
Use stock to flavor soups, stews and sauces. Stock can also be portioned and frozen for later use.
Recipe Note
Roasting the bones before simmering imparts a mellow yet full and concentrated flavor and gives a rich, deep color.
Rapid boiling will produce a cloudy stock. Try to set your heat for a gentle simmer for a more clear stock. A gentle simmer is when you see a bubble or two on the surface every couple of seconds.
It's hard to "overcook" stock. A shorter simmer (4 hours) will give a lighter, thinner stock. Longer simmering (10 hours) will give a stronger, thicker stock. I usually let it simmer overnight.
Flavors intensify as the stock reduces, so it should be seasoned with salt and pepper only at the very end of the cooking process.
