Return to Content

Venison (or Beef) Stock

by in Feb 2000
Venison (or Beef) Stock
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: About 1 pint.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 4 pounds venison (or beef) bones


Heat oven to 450 degrees F and roast bones until golden brown, about 20 minutes. Add vegetables, and cook 5 minutes longer. Transfer bones and vegetables to a large soup pot. Add the garlic, herbs, and wine, cover generously with cold water, and bring to a boil over high heat. Scum will rise to the surface; skim this off and discard. Lower heat and simmer until liquid is reduced to about 2 cups of flavorful broth, about 4 hours. Taste to be sure it is strong enough (bear in mind it is unsalted). Cook a bit more if necessary, then strain. When it is ready, strain, discarding the solids, and refrigerate or freeze.
Updated Monday, March 1st, 2010

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111