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Brown Venison Stock

List of Ingredients

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.



Recipe

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.