Deer soup stock

Yield: 1 servings

Measure Ingredient
2 eaches Deer bones, cracked, large
⅛ teaspoon Nutmeg
1/16 teaspoon Mace
12 eaches Peppercorns, green, crushed
8 cups Water
¼ teaspoon Smoked salt

Crack deer bones after removing from meat (large ham bone and pelvic bones, etc). Place in large stew pot, add seasonings. Bring to a boil, then cover and simmer for three hours. Strain stock through tea strainer, then through cloth to remove any particles. Allow to cool, then skim off any fat which accumulates. Use as base for soup or stew.

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