A rich and flavorful venison bone broth that’s perfect for soup stock, gravy, or enjoy on its own. This recipe includes instructions for both using a crockpot or instant pot.
In honor of using the whole animal, bone broth is a great way to incorporate the various meaty bones with your venison harvest. If you’re processing your deer meat on your own, save the various bones by trimming them and freezing them. If you’re having a butcher process your harvest, be sure to ask them to save the bones.
This venison bone broth is a great stock base for various soups, like this venison bone broth vegetable soup, or this elk bone broth ramen bowl (easily swap in your venison bone broth). It’s also a great base for bone broth gravy, too.
Ingredients Needed
- 2-4 pounds venison bones
- 2 whole carrots
- 2 celery ribs
- 1 head of garlic
- 1 yellow onion
- 3-4 bay leaves
- 2 Tbsp. salt
- 1 Tbsp. apple cider vinegar
- 8 cups of water
- 3-4 sprigs of fresh thyme
- 1 Tbsp. peppercorns
How to make venison bone broth
- Preheat oven to 425 degrees F.
- Place the bison knuckle bones onto a baking sheet, and roast for 30 minutes, turning the bones halfway through.
- While the bones are roasting, chop the carrots, celery ribs, and onion into large chunks. Peel the garlic head and quarter.
- Once the knuckle bones have roasted, remove from the oven. Using kitchen tongs, transfer the bones to a 6-8 quart slow cooker. For Instant Pot directions, see the notes section below.
- Add the remaining ingredients, cover, and cook on low for 24 hours.
- After 24 hours, strain the ingredients to separate the broth from the solids. Transfer the broth to quart or pint-sized glass jars or other glass containers with an air-tight lid.
- Let completely cool before sealing. Once cooled, you can choose to remove any fat solids before sealing or leave them as is.
- Seal with an air-tight lid and store refrigerated for up to five days or freeze for up to one year.
Recipe Notes and FAQs
Can I use any wild game bones for this bone broth?
Yes, you can use elk, bison, or other large game animal bones to make this bone broth recipe.
Can I make this in the Instant Pot?
Yes! Follow the recipe through step #3, then add all of the ingredients to the pot of an Instant Pot. Place the lid onto the pot and secure it. Set to high pressure and cook for 3 hours. Let the Instant Pot naturally release. Once ready, open the lid and strain to separate the broth from the solids.
Can I make this on the stove top?
Yes! Follow the recipe steps 1-3. Then, add all ingredients to a large dutch oven and cook on low for 8-10 hours. Strain the bone fragments and fresh herbs, then serve immediately.
Recommended kitchen resources for this recipe
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Check out these wild game comfort food recipes!
Venison Bone Broth Recipe
Venison Both Broth
Venison bone broth that's perfect for soup stock, gravy, or enjoy on its own.
Ingredients
- 2-4 pounds venison bones
- 2 whole carrots
- 2 celery ribs
- 1 head of garlic
- 1 yellow onion
- 3-4 bay leaves
- 2 Tbsp. salt
- 1 Tbsp. apple cider vinegar
- 8 cups of water
- 3-4 sprigs of fresh thyme
- 1 Tbsp. peppercorns
Instructions
- Preheat oven to 425 degrees F.
- Place the bison knuckle bones onto a baking sheet, and roast for 30 minutes, turning the bones halfway through.
- While the bones are roasting, chop the carrots, celery ribs, and onion into large chunks. Peel the garlic head and quarter.
- Once the knuckle bones have roasted, remove from the oven. Using kitchen tongs, transfer the bones to a 6-8 quart slow cooker. For Instant Pot and stove top directions, see the notes section below.
- Add the remaining ingredients, cover, and cook on low for 24 hours.
- After 24 hours, strain the ingredients to separate the broth from the solids. Transfer the broth to quart or pint-sized glass jars or other glass containers with an air-tight lid.
- Let completely cool before sealing. Once cooled, you can choose to remove any fat solids before sealing or leave them as is.
- Seal with an air-tight lid and store refrigerated for up to five days or freeze for up to one year.
Notes
- Wide mouth mason jars work great for storing broth.
- Be sure to let the broth completely cool before sealing.
- Any bones will work for making bone broth.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 180Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 90mgSodium: 950mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 35g
The recipes included on this website are written and produced for informational purposes only. I am not a certified nutritionist or medical professional, and the nutritional data on this site have not been evaluated or approved by a nutritionist, registered dietician, or other medical professionals.
Primal Pioneer is a food blog and public land hunting resource by Mike and Jennifer Shreckengost. We’re a husband and wife team who combined their two passions – a love of the outdoors and food – into a joint effort with Primal Pioneer! You’ll find resources on planning and executing your own DIY over-the-counter public land big game hunt, along with wild game recipes featuring mostly venison and elk.
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