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Ingredients
BONES
1 ½ pounds veal bones
1 ½ pounds beef bones
2 ½ pounds venison breast bones
2 onions, quartered with skins left on
4 carrots, washed and sliced into 1-inch pieces
2 stalks celery, sliced into 1-inch pieces
5 whole garlic cloves
1 teaspoon dried thyme
1 teaspoon freshly ground pepper
2 tablespoons flour
Nutritional analysis per serving
1 gram carbs; 13 milligrams cholesterol; 64 calories; 1 gram saturated fat; 3 grams fat; 44 milligrams sodium; 8 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
BONES:
- Step 1
Preheat oven to 400 degrees.
- Step 2
Place bones, onions, carrots, celery and garlic on a baking sheet. Sprinkle thyme, a few grindings of pepper and the flour over the bones. Drizzle oil over all.
- Step 3
Bake 45 minutes or until lightly golden.
STOCK:
- Step 4
Put baked bones and vegetables into stock pot. Cover with cold water and add all the other ingredients. Bring to a boil. Half cover the stock pot, and lower flame. Simmer 3 hours, skimming fat and impurities regularly.
Private Notes
Comments
I make venison stock quite often and I'm looking forward to trying this recipe. I don't understand the need for the beef and veal bones. Seems to me they could introduce toxins unless they were bonafide ( pun intended) organic.