By Cody Leeson
Archive note: the original page lists Cooking Time: 0, while its directions call for a 4-6 hour simmer. The timing above follows the directions while preserving that discrepancy here.
Ingredients
- 4 lb venison bones, cleaned
- 2 cups carrot, peeled
- 2 cups celery
- 2 cups onion
- 1 cup leek
- 10 sprigs parsnip
- 10 sprigs thyme
- 10 parsley stems
- 2 sprigs rosemary
- 1/2 can tomato paste
Directions
- Preheat oven to 400 degrees.
- Roast cleaned bones for 1 hour or until deeply browned.
- Roughly chop all vegetables to similar sizes.
- Add vegetables to a large pot with some of the fat that came off the bones.
- Saute until softened.
- Add venison bones and stir.
- Fill pot with cold water about 2 inches above the level of the bones.
- Bring to the boil. Skim the particles that have risen to the top.
- Reduce temperature to a simmer and cook for 4-6 hours.
- Remove from heat and strain through cheesecloth and a fine strainer.
- Reserve and/or freeze for future use.
This is a relatively standard way to make stock. Venison bones could be replaced with a variety of other bones or animal carcasses such as turkey, chicken or beef. To make a light stock, do not roast the bones or add the tomato sauce. For a more neutral stock, omit the strong herbs.