Forest & Field Meat Recipes

Venison Stock

By Cody Leeson


Prep Time: 15 min


Cooking Time: 0



  • 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


  1. Preheat oven to 400 degrees
  2. Roast cleaned bones for 1hr or until deeply browned
  3. Roughly chop all vegetables to similar sizes
  4. Add vegetables to large pot with some of the fat that came off of the bones
  5. Sautee until softened
  6. Add venison bones and stir
  7. Fill pot with cold water about 2 inches above the level of the bones. 
  8. Bring to the boil. Skim the particles that have risen to the top
  9. Reduce temperature to a simmer and cook for 4-6 hours
  10. Remove from heat and strain through cheesecloth and a fine strainer
  11. 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 (turkey, chicken, beef). To make a light stock, do not roast the bones or add the tomato sauce. If you want a more neutral stock, omit the strong herbs.