Venison Broth

Name: Venison Broth
Yield: Yield: 6-8
Cuisine: United Kingdom
Ingredients: Several sprigs of parsley and thyme, plus 3 bay leaves tied in a bundle with celery stalk or leek leaves; Salt and pepper; 125 g (4 oz) fresh spinach or sorrel, finely chopped; 50 g (2 oz) butter; 250 g (9 oz) haunch of venison and/or other meat from game birds, hare or rabbit; 12-15 juniper berries; 1.5 g (3 lb) venison bones, neck or shank; 3 L (5 pt) cold water; 3 tablespoons oil; 1 onion, finely chopped; 2 rashers streaky bacon, chopped; 2 carrots, finely chopped; 4-5 stalks celery, finely chopped; 1 lemon, juice of

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

Europe
United Kingdom
Gluten-free
Soup

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.

Ingredients

Method

Browning the Meat and Cooking the Broth

Cooking the Meat and Vegetable