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LOCATION: Recipes >> Variety Meats >> Venison Stock 02

Print this Recipe    Venison Stock 02

Deer Soup Stock

2 deer bones, cracked, large
1/8 t nutmeg
1/16 t mace
12 peppercorns, green, crushed
8 c water
1/4 t smoked salt

Crack deer bones after removing from meat (large ham bone & pelvic
bones, etc). Place in large stew pot, add seasonings. Bring to a
boil, then cover and simmer for three hours. Strain stock through
tea strainer, then through cloth to remove any particles. Allow to
cool, then skim off any fat which accumulates. Use as base for soup
or stew.

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