TOTAL SERVINGS 16
PREP TIME 1O MINUTES
COOK TIME 1 DAY
TOTAL TIME 1 DAY AND 40 MINUTES
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.
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.
Venison bones Whole carrots Celery ribs Head of garlic Yellow onion Bay leaves Salt Apple cider vinegar Water Fresh thyme Peppercorns
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. Transfer the bones to a 6-8 quart slow cooker. Add the remaining ingredients, cover, and cook on low for 24 hours.