The measurements aren’t really exact. Basically, you brown it, simmer it, strain it and reduce it. This recipe includes red wine, but it’s only a personal preference. Substitute water for wine, if desired. When you taste the finished stock, you’ll notice that it is somewhat bland. Seasoned with a pinch of salt and pepper, it will come to life.
Servings: 1 gallon
- 5-6 pounds venison marrow bones, sawed or cracked into 3- to 4-inch pieces
- venison scraps, if available – up to 3 pounds
- 2 large carrots, chopped
- 3 celery stalks, chopped
- 1 yellow onion, chopped
- 6 garlic cloves
- olive oil (optional)
- cheap red wine
- cold water
- 1 tablespoon black peppercorns
- bouquet garni (a bunch of herbs tied together with string)
- Preheat oven to 400 degrees. Place venison bones and scraps in a large roasting pan. Add carrot, celery, onion and garlic. To aid in browning, drizzle a thin stream of olive oil over, and toss to coat. Place in oven for 1 1/2 hours, turning contents every 20 minutes, until evenly browned. When browned, stir 1 cup wine into the pan and roast for another 15 minutes.
- Transfer contents of the pan to a large stock pot, scraping the bottom of the pan to loosen bits. Pour 2 cups of red wine into stock pot and enough water to just cover contents of the pot. Add peppercorns and bouquet garni. Simmer, uncovered over low heat for 6 to 8 hours, making sure that you keep enough liquid in the pot to just cover contents.
- Pour contents through a colander covered with cheesecloth or paper towels. Discard contents of colander (or feed meat to dogs). Transfer liquid (stock) to a medium stock pot. Season to taste with salt, and simmer until liquid is reduced by at least half. Cool and skim off any fat from the top before storage.