Venison Both Broth

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.

• Venison bones • Carrots • Celery ribs • Garlic • Yellow onion • Bay leaves • Salt • Apple cider vinegar

INGREDIENTS

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Preheat oven to 425 degrees F.

Step 1

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Place the bison knuckle bones onto a baking sheet, and roast for 30 minutes, turning the bones halfway through.

STEP 2

While the bones are roasting, chop the carrots, celery ribs, and onion into large chunks. Peel the garlic head and quarter.

Step 3

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FULL RECIPE

Once the knuckle bones have roasted, remove from the oven. Using kitchen tongs, transfer the bones to a 6-8 quart slow cooker.

STEP 4

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Add the remaining ingredients, cover, and cook on low for 24 hours.

Step 5

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