Venison Soup Stock
- 3 lbs venison, meat and bones
- 1/4 cup bacon fat
- 15 cups water
- 2 stalks celery, including leaves
- 1 carrot, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/4 teaspoon thyme
- 1/4 teaspoon marjoram
- 10 peppercorns, crushed
- 1/2 tablespoon salt (may need more, to taste)
- 2 sprigs parsley
- 4 whole cloves
- 2 bay leaves
- Cut meat from bones.
- Melt bacon fat in a heavy fry pan and brown meat on all sides.
- Place browned meat and bones in large pot and cover with water.
- Add remaining ingredients.
- Cover, bring to a boil on top of stove, then reduce heat and simmer 3 to 4 hours.
- Strain, cool and remove the fat that has collected on surface.
- Strain again if necessary.
- Pour in airtight containers, store in refrigerator for up to 3 days.
- Can be frozen.
bones, bacon fat, water, stalks celery, carrot, onion, garlic, thyme, marjoram, peppercorns, salt, parsley, cloves, bay leaves
Taken from www.food.com/recipe/venison-soup-stock-425457 (may not work)