Deer soup stock
Yield: 1 servings
Ingredients:
- 2 ea Deer bones cracked large
- 1/8 ts Nutmeg
- 1/16 ts Mace
- 12 ea Peppercorns green crushed
- 8 c Water
- 1/4 ts Smoked salt
Instructions:
Crack deer bones after removing from meat (large ham bone and pelvic bones etc). Place in large stew pot add seasonings. Bring to a boil then cover and simmer for three hours. Strain stock through tea strainer then through cloth to remove any particles. Allow to cool then skim off any fat which accumulates. Use as base for soup or stew.
