Venison Broth

Preparation info
  • Yield:

    6-8

    • Difficulty

      Easy

Appears in
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: This is one of the best ways of dealing with less than tender venison joints which require a long, slow, moist cook.

Ingredients

  • 3 tablespoons oil
  • 1 onion, finely chopped
  • 2 rashers st

Method

Browning the Meat and Cooking the Broth

Heat the oil in a large pot and cook the onion and bacon till lightly coloured. Add the venison bones, neck and/or shank and brown well. Add the water and bring slowly to a simmer. Skim. Add the herbs and juniper berries, season and simmer gently for three to four hours. Strain.

Cooking the Meat and Vegetable