I had the good fortune of being given a large quantity of venison bones. Tame deer. Don't worry I'm not boiling up Bambi's Mother. :-)
I have made about 12 quarts of very good tasting stock and am in the middle of canning it right now. Pressure canning of course.
My question is what do I do with it?
Obviously, a substitute for beef stock, but is there any dish you can think of that will highlight the venison flavour?
How about a Guinness Pub Stew, using veal in place of the venison and the venison stock in place of the beef stock. Serve it in bread bowls with a perky green salad.
I may find myself in the same situation as billieboy. The Minestrone soup sounds good. Any other suggestions for venison stock?
I got some good tips for making the stock here.
Any other pitfalls to avoid? What about cooking the bones overnight? Is that too long?
Venison can sometimes be gamey. Is that a problem with stock too?