Venison stock

No roasting, just a lot of pressure cooker.Show more

This is one of those special stocks that work just as well for beef dishes, but if you have the chance to make anything with venison, this will go bat for you. Good for Venison stew, Venison Demi Glace, Venison syrup over ice cream...ok, that last one is weird.

But you get my drift. If you have the bones, this is how you get the most juice out of them.

Happy cooking

The Equipment
*Hotel pan- https://amzn.to/3T4WK77
*Pressure cooker- https://amzn.to/3IquDKL
*Deli containers- https://amzn.to/4a3LRte
*Vacuum chamber- https://amzn.to/435k0Xh
*Vacuum Chamber bags- https://amzn.to/4a1vhds

Ingredients: Venison Stock (Light)
3 pounds of venison bones
4 carrots
2 onions
4 stalks of celery
Handful of peppercorns (10-15g?)
3 bay leaves
Parsley stems
1 garlic bulb

Add ingredients to pressure cooker. I’m using an instant pot for the no-babysitting aspect, the pressure cooker turns to a slow cooker with absolutely no input from my part.
Set to 4 hours of HIGH-pressure cooking. After which it will slow cook for as long as you leave it. After 6 hours the pressure inside will normalize and you will be able to open the lid without having to release steam inside.
Strain the stock into a container. These are the most useful for that- they store well, and don't take up much space in the fridge.
Once the stock is cooled, transfer it into containers for long-term storage. (optional)
If vacuum sealing- I recommend using a vacuum chamber vs a vacuum sealer. A vacuum chamber will suck the air OUTSIDE bag, while a vacuum sealer will suck the air INSIDE the bag, and if you’re not careful with the timing, will also suck the liquid inside the bag.
Make sure you’re vacuuming cold liquids, hot liquids will pop the bag and make a mess.

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