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Venison Stock

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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?

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  1. 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.

    1. Could you explain why killing / eating tame deer is deemed better than killing / eating wild deer?

      1 Reply
      1. re: margeaux

        I would assume it is raised for slaughter much like a cow. There are deer farms specifically for that reason.

      2. I use venison stock all the time in Marcella Hazan's Minestrone recipe. Yum.

        1. 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.
          http://www.fieldandstream.com/blogs/h...
          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?

          1 Reply
          1. re: SteveTimko

            I have made venison stock two years in a row now. Same technique as making fond brun: brown the bones, add mirepoix, tomato paste and bouquet garni, long simmer with skimming, chill/defat then reduce.

            The stock is not gamey. I primarily use it in sauces.