Venison Stock Recipe - How to Make Venison Stock or Broth (2024)

FAQs

What is the best stock to use with venison? ›

Stock or broth: Beef broth or venison stock is often used as the cooking liquid. It adds richness and enhances the overall flavor of the stew. Red wine: Red wine, such as a dry red like Cabernet Sauvignon or Merlot, is often used to deglaze the pan and provide acidity and richness to the stew.

The low and slow cooking process has been used for centuries to extract vital nutrients from animal bones. Venison bones are rich in calcium, magnesium, potassium, phosphorus, and many other trace minerals, all of which are needed to build and strengthen your bones.

That minimum ratio—a pound of chicken per quart of water—was sufficient to extract enough gelatin from the wings to give me the loosely gelled stock above. If you can pack in even more chicken and aromatics, your stock will only get richer and more gelatinous.

Stock is generally made from bones, and broth is generally made from flesh. In both cases, they are often supported with aromatic vegetables, but in the case of stock, left unseasoned for maximum flexibility in recipes, whereas broth will usually contain at least salt and pepper.

Beef fat works well with ground venison, and makes the flavor closer to ground beef. Pork fat is lower in saturated fat, has less flavor and will allow the venison flavor to shine.

After I strain the bones out of my stock using a giant strainer, I let the pot cool to room temperature. Then, I ladle as much as I think can be used for cooking/drinking purposes over the course of 4 or 5 days, and I store that amount in an airtight storage container in the fridge.

How to store venison stock. For storing your beautiful venison stock, you can store it in the fridge (I like to use quart-sized glass jars) for about a week. It also freezes beautifully. It lasts about 12 months (6 months for max flavor), but I've used some past 12 months without issue.

The last ingredient is water. A good rule of thumb is that for each pound to pound-and-a-half of chicken, you'll need one quart of water, or enough to just barely cover everything. Any more than that and you'll have a watery chicken stock or need to simmer it for much longer to get it flavorful enough.

What are the six steps to preparing a stock? ›

Add the vegetables to a large pot with the salt, bay leaves, and peppercorns. Add 10-12 cups of water and simmer, covered, for 1 hour. Finally, strain the stock through a fine mesh strainer to remove the vegetables and peppercorns.

And the Winner Is..

Stock! Whether homemade or store-bought it has more protein and usually less sodium per serving as compared to broth. Plus, the flavor is just better which means you'll start with something tastier and will hopefully use less salt to taste at the end.

To make homemade chicken stock, place chicken bones, vegetables, herbs and spices into a large pot. Cover with cold water then simmer for about 3 hours. Let it cool, then skim the fat. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Step into any restaurant featuring a la chasse-themed menu, and you can expect to find classic pairings such as venison with cranberries, apples, celeriac, butternut squash, brussels sprouts or Belgium endive.

Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful.

Marinades are one of my favorite ways to tenderize venison. For an excellent marinade, you will need an acid (wine, vinegar, lemon juice, or lime), an oil (I prefer olive oil), and herbs and spices of your choice.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.