How to Make Venison Stock with Deer Bones

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Make use of venison bones by learning how to make tasty, homemade broth or stock.

Prep Time5

Course: Soup

Cuisine: American

Servings: gallons

Place bones in 20 quart stock pot and cover with cold water, adding a glug of apple cider vinegar, if desired.
Bring water to a rolling boil and reduce heat to a gentle simmer, leaving the lid in place.
Simmer for 2 hours or until meat is fall off of bones.
Lift bones with large spoon or fork and cool on a baking sheet, until you can safely remove meat with your hands.
Bag meat and refrigerate or freeze for later use.
Return bones to the stock pot, top up with water and cook another 6-10 hours, until ligaments have disintegrated.
Let broth cool until it's safe to handle, then line a large bowl with a sieve or cotton cloth.
Pour broth into large bowl, then lift filtering tool and pour pure broth into containers.
Refrigerate up to 7-10 days.
You can also pour broth into bags and freeze for several months or more.

Preheat oven to 300F.
Fill your largest roaster with deer bones.
Cover bones with water and set lid in place.
Check roaster every 2 hours or so and top up with water, if needed.
Roast in the oven for 2 hours or until meat is falling off bones.
Lift bones to a baking sheet and let cool, until you can safely remove pieces of meat.
Bag roasted meat and refrigerate or freeze.
Return bones to the roaster, top up with water cook another 6-10 hours or until ligaments are dissolving.
Remember to top up with water during this time, if needed.
Line a large bowl with a sieve or cotton cloth and pour the broth into it.
Lift the sieve and pour pure broth into containers and refrigerate 7-10 days.
You can also bag and freeze broth, or pressure can for a shelf stable product.

Don't let the meat on deer bones overcook or it will become tough and lose its flavor.

If you don't want deer fat in your broth or stock, chill it and the fat will form a solid layer on the surface. You can easily lift it with a spoon.