Venison Bone Broth Recipe
Bone broth is a hot commodity these days. Lots of folks swear by the health benefits they get from drinking it daily. I'll admit to sipping on a cup or two of the kicked-up stock from time to time, but my favorite use for bone broth is in soups, stews and as a base for pho.
Simmer away for at least 12, but up to 24 hours for the deepest flavor.
2-3 pounds venison bones, roasted or from the smoked venison shoulder recipe
3 pounds beef oxtail
2 medium unpeeled carrots, cut into 2-inch pieces
1 medium leek, end trimmed, sliced in half, lengthwise
2 medium onions, quartered
1 garlic head, halved crosswise
2 celery stalks, cut into 2-inch pieces
2-3 bay leaves
1 tablespoon black peppercorns
2 tablespoons cider vinegar
1.5 gallons water
Place the oxtail, venison bones if not already roasted, celery, onion, leek, garlic and carrots on a sheet pan and roast for 40 minutes at 400 degrees. Add the water, roasted bones and vegetables, bay leaves, peppercorns and cider vinegar to the pot. Bring to a boil, then reduce the heat to a hard simmer/very low boil. Cook for at least 12 hours, but up to 24. From time to time during the cooking process, skim any foam that rises to the surface and discard it.