Learn how to make venison broth and have the kick starter for any good soup or stew ready to go.
Hunting can be an incredible cyclical thing. You plant and cultivate food plots in the spring and summer so that the deer on your property will be healthy, well-fed, and rife with nutrients when you come to hunt them in the fall. Then you kill a deer and harvest its meat to feed yourself and your family.
You also take venison jerky into the field with you to keep yourself nourished and sharp, in hopes that you can give yourself the opportunity to land another deer. Another deer kill means more jerky and more food to keep you going on your hunting expeditions. Ironically, perhaps, deer are giving you the fuel you need to keep hunting them.
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But jerky isn’t the only form of venison sustenance you can take into the field with you. While jerky might be the perfect snack for the early days of a hunting season, when the sun is still shining down and the temperatures are still comfortable, it can leave something to be desired when the winter roles around and it gets super cold.
Cold jerky can be a hard meal to literally swallow, thanks to how hard and tough the meat becomes when it gets cold. Furthermore, if you’re spending a long day out in the field during the winter months, you are going to need something that keeps you warm and soothes your numbing body.
A thermos of soup is the perfect meal for cold-weather hunters, and what could be more appropriate than a venison soup?
Not only is venison broth the perfect sustenance to take with you on a winter weather hunt, it’s also incredibly nutritious and gives you an opportunity to use parts of the deer carcass that you might have otherwise discarded.
“Bone broth” converts say that it does everything from boosting energy reserves to creating stronger bones and fighting diseases. It might even help you avoid a nasty trip to the dentist: that’s right, some believe that bone broth can help to wash away tooth decay.
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So how would you go about making bone broth? In one scenario, you might kill a deer, bring its carcass home for processing and butchering, and save the bones in the freezer alongside the meat. When you are ready to make broth, fill a crockpot with water – or really, just the biggest pot you have in your house – and place the bones in the water while you bring it to a boil.
If you’ve ever made chicken broth, you know how this process works. You boil parts of the carcass in hot water, harvesting all of the fats, meats, and nutrients left on the bones and inside them.
Take note, however, that the process can take awhile, especially for venison bone broth. Most hunters recommend an hour or two at full boil and up to a day or two at simmer to make a nutritional batch of bone broth.
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Some sets of bones can even be used for several batches of broth, so do not simply toss the bones after your first batch. Instead, pour the broth into containers for refrigeration or freezing, then start the process again. Good bones can be boiled and simmered for a week before all of their nutrients are harvested.
You can add seasonings and vegetables to taste if you wish, but the real customization comes after the broth is prepared. It’s a versatile end result, and you’ll be able to save it for quite a while.
Once the broth is made, you can either bring it into the field for a filling meal to be sipped from a thermos, or add vegetables, noodles, and even chunks of cooked venison to create a hearty soup.
If you’re ready for more ways to cook deer meat, check out the Top 5 Venison Chili Recipes