Title: Deer Soup Stock
Categories: Venison Soup Game
Yield: 1 Servings
| 2 | | Deer bones, cracked, large |
| 1/8 | ts | Nutmeg |
| 1/16 | ts | Mace |
| 12 | | Peppercorns, green, crushed |
| 8 | c | Water |
| 1/4 | ts | Smoked salt |
Crack deer bones after removing from meat (large ham bone & pelvic bones,
etc). Place in large stew pot, add seasonings. Bring to a boil, then cover
and simmer for three hours. Strain stock through tea strainer, then through
cloth to remove any particles. Allow to cool, then skim off any fat which
accumulates. Use as base for soup or stew. Recipe date: 03/03/88