I was looking to make stew from the pronghorn that we harvested from New Mexico last August. I found this amazing recipe for venison stew that required Bone Broth. I wanted to make the broth from our pronghorn, but it was something I have never done before and at first seemed a little intimidating, until I found this recipe. Since then, I have used it 4 times, on both pronghorn and venison, and it turned out amazing and it was surprisingly easy. Even though it takes about 24 hours to make, the actual time to prepare is super quick.
Get together all your bones from your game making sure to keep a little meat on the bones. You are going to want to saw the bones in half so it will allow the marrow to come out into the broth. I had done this before I packaged and froze them. This way I didn’t have to wait for them to thaw to cut them and everything was ready to go when I had the time.
Pull out a roasting pan and place your bones in there. Rub avocado oil, salt and pepper all over the bones. I used avocado oil because it has a high heat rate before it starts smoking. This way you can roast the bones without having the oil burn. Place them in the oven at 400 for an hour.
After the hour is up remove the bones from the oven and place them in a stock pot covering the bones with water with about an inch or two from the top of the bones. Scrap all the left over bits, juices and chucks from the roasting pan into the pot. Let it simmer over a medium to high heat. Once it gets close to a boil reduce the heat to a low simmer, skim the foam off the top and let it cook for 22-1/2 hours.
While the pot is simmering prep the rest of the ingredients to go into the pot.
- 1 large sprig of fresh rosemary
- 1 tbsp of cracked black pepper
- 2 sprigs of fresh thyme
- 4 bay leaves
- 1 large onion cut in half
- 3 large carrots cut in half
- 3 celery sticks cut in half
- 1-1/2 cups of parsley
- 4 fresh garlic cloves
After 22 and 1/2 hours pour the rest of the ingredients into the pot and let it continue to cook for another 90 minutes. Once the 90 minutes are complete take the pot off the heat and beginning to discard the larger pieces of bone and veggies from the pot. Once you have removed all the bigger pieces, fold up a cheese cloth and place over bowl or pot, anything that won’t melt and start ladling the broth into the bowl or pot to remove all the little bits that are left over. Once your broth has been strained of all the little bits and pieces, salt to taste.
Next you will need to remove the fat. The best way I have found is to place your pot in the fridge for a day. This will allow for any fat to rise to the top and harden. After a day take the pot out and remove the fat from the top of the pot. You can save this fat to use later. I put the in a crock pot for a couple hours to remove any liquid then I placed it in mason jar and froze it to use later.
Once the broth is cooled and the fat is gone I used mason jars to store it in the freezer. Make sure to leave about 2″ from the top so that it doesn’t over flow. They say that bone broth can last about 12 months in the freezer.
Antelope Bone Broth
- 4 lbs bones with bits of meat (Venison, Antelope, Elk, Cow, etc)
- 4 tbsp Avocado Oil
- 1 large sprig fresh rosemary
- 2 sprig fresh thyme
- 4 bay leaves
- 1 tbsp cracked pepper
- 1 large onion (cut in half)
- 3 large carrots (cut in half)
- 3 sticks of celery (cut in half)
- 1-1/2 cup of parsley
- 4 fresh garlic cloves
- Cut bones in half and place in a roasting pan. Cover the bones in avocado oil, salt and pepper and put them in the oven at 400 degree for an hour.
- After the bones are browned place them in a large stock pot, scraping all bits and juices from the roasting pan to the pot. Fill the pot with water covering the bones with an extra 2″ of water over the bones. Once it gets close to a boil reduce the heat to a low simmer, skim the foam off the top and let it cook for 22-1/2 hours.
- Add the rest of the ingredients and let it simmer for another 90 minutes.
- Remove the pot from the heat and start discarding the bones and other larger ingredients. Fold a cheese cloth over a large bowl or pot (something that won’t melt) and ladle the broth into that bowl. This will remove the rest of the little pieces. Salt the broth to taste.
- To remove the fat place the bowl in the fridge for a day to move and harden the fat to the top of the broth.
- Remove the fat from the surface and pour the broth into quart size jars leaving about 2″ from the top if you decide to freeze it.