Archive for December, 2012

Venison Broth

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The holidays are upon us! Up here in northern Michigan, that means bundling up and heading outdoors to enjoy all the activities that winter has to offer: skiing and sledding down the slopes, trekking through the woods on snowshoe or crosscountry ski, and catching snowflakes on your tongue while you build a snowman. After a day of cold-weather adventures, what sounds better than a hot bowl of soup?

There are endless possibilities for using this broth to make a delicious soup that will warm you from the inside out. Let us know what you think!


  • 4 lbs venison bones (ideally with a little meat left on)
  • 3-4 Tbs olive oil
  • sea salt
  • 3 large carrots, chopped
  • 3 celery stalks, chopped
  • 1 medium onion, chopped
  • 6 cloves garlic, peeled and crushed
  • 1 Tbs juniper berries
  • 2 Tbs fresh rosemary
  • 1 Tbs dried thyme
  • 4 bay leaves
  • 1 Tbs black pepper


Preheat oven to 400 degrees. Coat bones with olive oil and sprinkle generously with salt. Roast bones until brown, about one hour. Place bones in large stockpot or crockpot, cover with water and simmer for 2-3 hours, skimming froth off of the surface.

Place the following ingredients in cheesecloth and tie closed with string: garlic, juniper berries, rosemary, thyme, bay leaves, and black pepper. Add this satchel to water with carrot, celery, and onion. Simmer for another 2 hours.

Strain broth. We recommend starting with tongs to remove bones, vegetables, and cheesecloth satchel. Pour broth through cheesecloth or a fine strainer to remove as many pieces as possible.

Photos and Feedback:

We used a crockpot this time around, and think it came out well. If you go that route, remember to make sure that there is nothing between the lid and the top of the pot! At first we kept the string of the satchel hanging over the side, then realized that the broth wasn’t simmering as hot as we expected.

This recipe renders a generous amount, so feel free to put any extra broth in jars to save for later. Our batch never made it to the fridge, let alone the freezer – we transferred the broth to a big soup pot, added some fresh celery, carrots, bok choy, and leftover meat, and served it up family style. Multiple servings were had by all! Enjoy!

Roast venison bones until they are brown, about an hour.

Place all spices in a cheesecloth satchel closed with string.


Strain broth first with tongs, then through cheesecloth or a strainer.