Return to Content

Venison (or Beef) Stock

Yankee Plus Dec 2015


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

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

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, 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