Venison Broth

Step 1

Coat the bones with olive oil and salt well, then roast in a 400-degree oven until brown. If you can stand it, keep some meat on the bones - shanks are ideal for this. It will make a better broth. Put the bones in a large stockpot. I saw the bones into large pieces with a hacksaw; this lets me fit more bones into the pot, again, making a richer broth. Cover with water and bring to a simmer over medium-high heat.

Step 2

Skim the froth that forms on the surface and simmer very gently for 2-3 hours. You want the broth to steam and burble a little, not roil.

Step 3

Add the remaining ingredients and simmer for another 2 hours.

Step 4

Using tongs, grab out all the bones and large bits and discard. Using a slotted spoon, remove whatever else you can and discard.

Step 5

Set up a fine-mesh sieve over another large pot and line the sieve with cheesecloth or a paper towel. Slowly pour the venison broth through the cheesecloth-lined sieve. Discard the dregs in the broth pot, which will be loaded with sediment and other bits.

Step 6

Add salt to the strained broth to taste and pour into quart jars and freeze (or steam-can - you cannot can broth in boiling water). If you freeze, leave a lot of space at the top of the jar or the jars will crack when the broth freezes. Use within 9 months.