After the backstraps and legs are taken, the carcass bones hold more flavour and nutrition than most hunters realise. Here is the 12-hour broth that uses them.
Why Bone Broth
A deer carcass after butchering still contains the spine, neck vertebrae, ribcage, and shank bones — collectively more bone mass than the meat itself. These bones contain collagen, marrow, minerals, and the connective tissue that produces a rich, gelatinous stock when simmered long enough. The test of a proper bone broth is simple: refrigerate it overnight and it should set to a soft gel. If it stays liquid, it needs longer cooking or more bones.
This broth is not a side product. It is the base for sauces, soups, braises, and stews that will improve every venison dish you cook for the next three months.
Ingredients
- 2–3kg deer bones (spine sections, ribcage, shank bones — split or cracked for marrow access)
- 2 brown onions, quartered (skin on — adds colour)
- 3 carrots, roughly chopped
- 4 stalks celery
- 1 whole garlic head, halved crossways
- 2 tablespoons apple cider vinegar (draws minerals from the bone)
- Bay leaves, peppercorns, thyme
- Cold water to cover
Method
- Roast the bones first: Spread on a roasting tray and roast at 220°C for 30 minutes until deeply browned. This step is not optional — it produces the colour, depth, and Maillard reaction flavour that separates excellent broth from pale, thin stock.
- Transfer bones to the largest pot you have. Add all vegetables, apple cider vinegar, and cold water to cover by 5cm. The acid in the vinegar helps extract minerals from the bone over the long cook.
- Bring to a simmer. Skim the foam that rises in the first 20 minutes — this is coagulated protein and its removal produces a clearer, cleaner-flavoured broth.
- Add herbs. Reduce to the lowest possible simmer — barely a bubble. Cook for 12 hours minimum, 24 hours if your setup allows it.
- Strain through a fine-mesh sieve. Cool rapidly and refrigerate overnight. The fat will solidify on top and can be skimmed easily.
The finished broth keeps refrigerated for five days and frozen for six months. Freeze in 200ml portions for convenient use as a cooking liquid.
