|
|
|
|
Corrie's Deer Stock and Deer Soup with Noodles
Our thanks to Corrie Roque for sharing this recipe.
|
|
Deer Stock
~ 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
* 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.
|
|
Deer Soup with Noodles
~ 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
* 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.
* Serve and Enjoy!
|
|
|
|
