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LOCATION: Recipes >> Variety Meats >> Venison Stock 01

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Venison Stock

5-6 pounds venison bones, broken into short pieces
2-3 large carrots, cut in 3 inch pieces
2 large onions, quartered (I prefer red onions for stock)
4-6 stalks celery, cut in 3 inch pieces

Put that all in a large roasting pan, one that can straddle two
burners on your stove top later. Place into a 500F oven for one
hour. If you're brave, you might turn the stuff after 20 minutes,
and again after 40. I don't, it's just too derned hot. Remove from
oven and let it cool. Place all ingredients in a large stockpot.
Deglace roasting pan using about a quart of water. Add this to the
stockpot along with enough water to cover - a gallon minimally,
but we're going for a two quart yield and you can add as much as
it takes to make skimming easy, it will just mean more time in
reduction.

Add:

4-6 cloves
1 teaspoon peppercorns
1/2 teaspoon whole allspice
4 cloves garlic, crushed
2 bay leaves
Fresh herbs, or bouquet garni, to taste (fresh parsley and thyme)

Bring to a boil, reduce heat, cover, and simmer minimally for at
least three hours. Skim any scum or fat periodically. Skimming is
essential to produce a clear stock. Strain to remove large solids,
discord them, return to heat and reduce to two quarts. Let it chill
in the fridge. I use a progressive straining at this point. First
through wire mesh, then cheesecloth, then a paper towel, and finally
a coffee filter. Use immediately, within 2 days, or freeze.

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