Rich Wild Game Stock

4.50 from 4 votes

This classic wild game stock is thick, flavorful, and the perfect ingredient for so many dishes. This is one ingredient you'll always want to have on hand!

Prep Time30

Cook Time1

Course: Ingredient

Cuisine: American

Servings: pint jars

Calories: 114kcal

Author: Annie Weisz

Equipment

stock pot
turkey roaster - see notes
bone saw
cheesecloth
fine mesh strainer
9 pint jars (could be more or less)
jar funnel

Ingredients

5 lb wild game bones (long bones with meat and connective tissue attached, neck bones, knuckle bones, etc.)
2 lb carrots
1 bunch celery
2 yellow onions, quartered
10 cloves garlic, smashed
½ cup apple cider vinegar
2 teaspoon salt
2 teaspoon black pepper
8 quarts water
½ bunch Italian parsley
6 oz tomato paste (1 small can)
6 bay leaves

Instructions

Cut long bones in half with a bone saw to expose marrow. This step is optional but will add fat to your stock and helps larger bones fit in the pot.
Preheat oven to 500°F. Line a sheet pan with parchment paper.
Bring a stock pot of water to a boil. Add the bones and boil for 15-20 minutes. This helps remove the impurities in the bones. Remove the bones to the sheet pan with parchment paper. Clean off any of the "floaties" from the stock pot. Discard the liquid and rinse the pot.
Cover bones in tomato paste and place on sheet pan. Roast for 20-25 minutes or until browned but not burned.
Add bones to stock pot. Scrape any drippings off the parchment paper into the stock pot.
Wash carrots and celery. Cut off any dirty parts (tops and bottoms) and cut in half so that they fit better in the stock pot.
Add carrots, celery, onions, garlic, salt, pepper, vinegar, and water to the stock pot. Fill stock pot completely with water. This may be more or less than 8 quarts in a 12 quart pot. Cover all the ingredients with a few inches of water.
Slowly bring the pot to a boil. Once it starts boiling, immediately turn it down as low as you can while keeping it at a very low simmer. Partially cover the pot with a lid and simmer for 12-24 hours (see notes below on cooking time). Make sure the bones and vegetables stay submerged throughout the simmering time. You may need to add water a few times.
Remove all bones and vegetables. Line a fine mesh strainer with cheesecloth and place over a large bowl or pot. Ladle stock over cheesecloth. Once stock stops moving quickly through the cheesecloth, remove it and rinse it out. Place cheesecloth back in strainer and continue process until all stock has been strained.
Place jar funnel on top of jar and ladle stock into jar. Only fill to the bottom rim to allow room for expansion.
Place jars in the fridge to cool then freeze for up to 6 months. If you prefer to pressure can your stock, follow instructions for your pressure canner.

Notes

I don't recommend leaving a pot of stock simmering on the stovetop overnight. If you're making the stock in about 12 hours, you can simmer it on the stovetop during the day, but you'll need to keep an eye on the liquid level and add water as needed.
This recipe makes a large batch and is too big for most slow cookers, but a turkey roaster works especially well for a long, slow simmer. Bring the stock to a simmer over high heat, then reduce the temperature to around 200-250°F, or whatever setting keeps the stock at a very gentle simmer. If using a turkey roaster overnight, make sure it is designed for unattended extended cooking and follow the manufacturer’s instructions.
If you have chickens or know someone that does, stock scraps make great chicken treats. Line a sheet pan with parchment paper. Remove all meat, connective tissue, and marrow from bones. Place meat scraps and vegetables in a single layer on sheet pan. Freeze until solid. Remove from freezer and break apart into smaller pieces and place in a freezer zippered bag. Freeze until ready to use. Pieces can be given to the chickens frozen or thawed.

Nutrition

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