Venison: Brown Venison Stock
Source of Recipe
posted to recipecircus by AnnK
"When we take deer meat to the processor, I beg for bones. They all look at me as though I've lost my mind--nobody bothers with deer bones. Except me, I guess. This is as good as beef broth and lower in calories."
Roast 1 hour at 400:
5 lbs. venison bones, cut into 5-6" pieces
2 cans tomato puree
1 large carrot, chopped
4 stalks celery, chopped
2 large onions, chopped
Transfer to large pot and deglaze roasting pan with 2 cups burgundy. Add to pot.
Add:
3 qts. water
pepper to taste
1 bay leaf
1/2 t. thyme
1 T. parsley
Bring to boil. Reduce heat. Let broth simmer overnight. Strain. Return broth to clean pot to reduce by about half.
"I believe this recipe originally came from an issue of Southern Living. It's outstanding. I freeze the reduced stock and use it in place of beef stock."
|
|
member logon
