Archive for the ‘Other…’ Category

Venison Broth

Posted on: by No Comments

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.

Roasted Venison, Quinoa, Spinach Burgers

Posted on: by 3 Comments


Here in northern Michigan, it’s about that time of year when you might be in the mood for a healthy homemade burger, but not in the mood to stand outside in the freezing cold to grill it. This burger recipe is packed with iron, high in fiber, and does not require a winter coat! Makes 6 burgers.


  • 1 pound venison, ground
  • 1 pound spinach, wilted
  • 2 cups quinoa, cooked
  • 1 egg
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 pinch cayenne pepper
  • Sea salt and ground black pepper to taste


Preheat oven to 400 degrees Fahrenheit. Combine ground venison, spinach, and quinoa into mixing bowl. Add egg and spices. Mix until ingredients are evenly distributed throughout. Shape 6 equally sized patties and place on baking sheet lined with aluminum foil. Roast until firm and browned, about 30 minutes. Place burger on bun, add favorite toppings. Alternatively, place patty on bed of prepared salad. Top with 1 Tbs dijon mustard. Pair with a casual glass of red wine, or a pint of beer (we chose PBR) and enjoy!

Photos and Feedback:

When we made this recipe, we found that the patties broke apart very easily. Do you have any suggestions for improving the binding agent with this recipe? Let us know! We’d love to hear from you!

Burger spices: 1 tsp cumin, a pinch of cayenne pepper, and sea salt and fresh ground black pepper to taste

Patties unmixed

Patties pre-roasting

Burger patty over salad, topped with dijon mustard. Yum!