MAKES ABOUT 6 PINTS
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
4 tbsp of olive oil
Cover in cold water
Put the bones in a large stockpot. Cover with water and bring to a simmer over medium-high heat.
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.
Add the remaining ingredients and simmer for another 2 hours.
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.
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.