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 – head of garlic – yellow onion – bay leaves – salt – apple cider vinegar – water
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.
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