MAKES ABOUT 6 PINTS

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Ingredients

 

1.5-2kg venison bones, with some meat on them

1 medium onion, quartered

2-3 leeks, just the green parts

2 celery sticks, roughly chopped

2 large carrots, roughly chopped

1 large parsnip, roughly chopped

1/2 a bunch of parsley chopped

1 handful of fresh rosemary

1 tbsp of dried thyme

4 bay leaves

1 tbsp of crushed juniper berries (optional)

1 tbsp crushed black peppercorns

Salt

4 tbsp of olive oil

Cover in cold water

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Method

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Put the bones in a large stockpot. Cover with water and bring to a simmer over medium-high heat.

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Skim the froth that forms on the surface and simmer very gently for at least 4 hours; I let it go overnight in the AGA.

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Add the remaining ingredients and simmer for another 2 hours.

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Using tongs, pull the bones and large bits out and discard. Place a sieve over another large pot. Ladle or pour the venison stock through the sieve. Discard what lands in the sieve, it will be loaded with sediment and other bits.

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Add salt to taste and pour into jars or containers and freeze. If you freeze your stock in a jar, leave about 2 inches of space at the top of the jar or the jars will crack when the stock freezes.

Use within a year.