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

1. Cut meat from bones.
2. Melt bacon fat in a heavy fry pan and brown meat on all sides.
3. Place browned meat and bones in large pot and cover with water.
4. Add remaining ingredients.
5. Cover, bring to a boil on top of stove, then reduce heat and simmer 3 to 4 hours.
6. Strain, cool and remove the fat that has collected on surface.
7. Strain again if necessary.
8. Pour in airtight containers, store in refrigerator for up to 3 days.
9. 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)