Smoked Venison Bone Broth

5 from 4 votes

Collagen-rich venison bone broth made in the slow cooker you can cook with or sip warm from a mug. Makes about 1 gallon.

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizer, Beverage

Cuisine: American

Keyword: deer bone broth, deer bone broth recipe, Deer stock recipe

Servings: servings

Calories: 405kcal

Cost: 5

5 lbs Venison bones Ideally including 4 venison feet/shins, leg bones, and a few ribs.
1.5 gallons cold water
1 large white onion halved
2 ribs celery roughly chopped
3 cloves garlic whole
4 teaspoons kosher salt to taste
1-2 dried bay leaves

Cut the venison leg bones off at the knee. Trim them with a knife and remove the skin, then cut into ⅓rd's using the saw.
Cut the other leg bones in half using the saw.

Preheat an oven or smoker to 300 F. Cook the bones for 1 hour, or until browned and completely cooked.

Put the bones into a slow cooker with the remaining ingredients and cook on low for 12-24 hours. Make sure all the bones are covered with water.
Alternately, you can use a large pot and cook the broth covered at a bare simmer.
If you cook the bones for 24 hours, add water to bring the pot back to its original volume at the half way point. The longer you cook it, the stronger the natural gelatin will be.
Remove the bones and add salt until it tastes good to you. !/2 teaspoon of salt per quart is good for drinking. If you want to cook with it, add half the salt.
Strain the broth through cheesecloth and chill.
Remove the fat and discard.
Warm the broth, transfer to containers to put in the fridge or freezer. It will last in the fridge for up to a week.

Put a small sprig of thyme, rosemary or sage in a mug for each person.
Warm up the broth, double check the seasoning, add a splash of fresh lemon juice and a thread of olive oil if using, and serve.

Put the cooked bones back into the slow cooker with the remoulage ingredients.
Cook on low heat for 24 hours, then strain and proceed as for the regular bone broth.

You can can venison bone broth if you have a pressure cooker. It can also be frozen or stored in the fridge for up to a week.
Large, two-gallon freezer bags work well for storing bones until you need them.