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Drink

Venison Broth

A simple broth made by simmering venison neck or trimmings with water, salt, and peppercorns.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Venison Broth

Ingredients

Directions

Simmer

  1. Place the venison and water in a pot.

  2. Add salt and peppercorns.

  3. Simmer for 2½ hours.

Strain and skim

  1. Strain the broth and let it cool.

  2. Remove all fat from the surface.

Serve

  1. Simmer for an additional minute before serving hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Venison neck or trimmings
Provides the meat flavor and, from the neck, collagen that gives the broth body.
Water
Extracts flavor and collagen from the meat as it simmers.
Peppercorns
Add a mild, sharp aroma that complements the venison.

The step that matters

Remove all fat from the surface. Fat from the meat rises to the top and makes the broth greasy. Once the broth has cooled, the fat solidifies into a layer that can be lifted off cleanly, so cooling before skimming makes this easier to do thoroughly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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