Venison Broth
Ingredients
Directions
Make the broth
Cut the venison into small pieces and let it stand over low heat until the juices are drawn out.
Add 1 ¼ cups of boiling water, ½ teaspoon of coarse sea salt, and 8-10 whole black peppercorns.
Skim the mixture thoroughly and let it boil for 2 ½ hours.
Strain and serve
Strain the broth and let it cool, then remove all fat.
Reheat the broth and serve hot.
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 trimmings
- Provide the meaty flavor that forms the base of the broth.
- Boiling water
- Extracts flavor from the meat as the mixture simmers.
- Black peppercorns
- Add a mild, aromatic spice that rounds out the broth.
The step that matters
Skim the mixture thoroughly. Foam and impurities that rise during the long boil can make the broth cloudy and bitter. Removing them early keeps the finished broth clear and clean-tasting.
“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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