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.
