Corrie's Deer Stock and Deer Soup with Noodles
Ingredients
- 2 - 3 deer shanks
- 1 bay leaf
- 1 tsp salt
- 1 tsp pepper
- 2 medium carrots, coarsely chopped
- 2 stalks celery, coarsely chopped
- 2 onions, coarsely chopped
- 15 cups water
Instructions
Deer Stock
* In a large stock pot, add all of the ingredients.
* Cover loosely and bring to a boil.
* Reduce heat and simmer for 3 to 4 hours.
* Remove the shanks and strain the broth into a large container. Discard the vegetables.
* For a sediment free broth, strain the warm broth through a filter cloth. Store finished broth in refrigerator or freeze to use later.
Ingredients
- 8 - 10 cups deer stock
- 1 bay leaf
- 1 tsp dried basil
- 2 medium stalks celery, chopped
- 1 tsp parsley flakes
- 2 medium carrots, chopped
- 1 tsp salt
- 2 medium onions, chopped
- 1 tsp pepper
- 3 fresh roma tomatoes, chopped
- 2/3 cup brown sugar
- 1 clove garlic, finely chopped
- 2 cups deer meat, cubed
- 2 cups large egg noodles
Instructions
Deer Soup with Noodles
* In a large stock pot add all of the ingredients except the noodles. Bring to a boil. Reduce heat to a simmer
* Cook the noodles separately according to their directions. Add them to the soup.
* Simmer together for at least one hour or until the vegetables are tender.