Venison Soup Stock
Elevate your homemade soups, stews, and sauces with this rich and flavorful venison soup stock, the perfect foundation for creating hearty and comforting meals. Crafted from roasted venison bones, fresh vegetables, and aromatic herbs like bay leaves and thyme, this recipe strikes the ideal balance of depth and earthiness. The key to its bold flavor lies in roasting the bones to a deep golden brown before simmering them for hours, allowing every ounce of their natural essence to infuse the broth. Enhanced with garlic, tomato paste, and whole black peppercorns, this stock is a game-changer for cooking enthusiasts looking to add a gourmet twist to their dishes. Make a batch, freeze the extra, and enjoy the convenience of a ready-to-use, nutrient-packed homemade broth that outshines any store-bought variety! Perfect for hunters, foodies, or anyone in search of unique stock recipes, this venison soup stock is a culinary must-try.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Venison bones
- 2 medium Carrot
- 2 Celery stalks
- 1 large Onion
- 3 Garlic cloves
- 2 tablespoons Tomato paste
- 2 Bay leaves
- 4 Fresh thyme sprigs
- 1 teaspoon Whole black peppercorns
- 10 cups Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Spread the venison bones on a baking sheet in a single layer. Roast in the oven for 30 minutes, turning once halfway through, until the bones are deeply browned.
While the bones are roasting, roughly chop the carrots, celery, and onion into large chunks. Peel the garlic cloves but leave them whole.
In a large stockpot, heat the olive oil over medium heat. Add the chopped vegetables and garlic, and sauté for 5-7 minutes until lightly browned.
Stir in the tomato paste and cook for an additional 2 minutes, ensuring the vegetables are evenly coated.
Add the roasted venison bones to the pot, along with the bay leaves, thyme sprigs, whole black peppercorns, and salt.
Pour in the water to cover the bones and vegetables completely. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low and let the stock simmer gently for 3-4 hours. Occasionally skim off any foam or impurities that rise to the surface.
After simmering, remove the pot from the heat and allow it to cool slightly.
Strain the stock through a fine-mesh sieve or cheesecloth into a large bowl, discarding the solids.
Taste and adjust the salt if needed. Transfer the stock to containers and refrigerate for up to 4 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2595 mg | 113% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 19.2 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1260 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
