I had a few requests today to know how I make Venison bone broth and French onion soup. This is one of our favorite cold weather months comfort foods. Nice on a cold wet slushy day like today was here in Minnesota. French Onion Soup will warm you from the inside out.
Every fall around this time I buy 50# or more of onions to carry us over the winter, I put the onions one at a time into nylon knee highs and tie a knot between each onion. They are then hung from the rafters in the canning room in the basement. I have had some of the onions remain fresh a year later stored this way. My canning room stays around 60 degrees in the winter months and about 70 in the summer. I also keep a 50# bag of potatoes and several squash in the canning room over the winter. I some times keep apples in there as well. But usually keep them on the steps to the uninsulated attic. It is a good feeling to go into the winter knowing I am well stocked and will not have to go out on a cold snowy day, other than to feed and water the rabbits, unless I want to. I am thankful to God that we are able to do this.
Venison bone broth
Venison bone broth is made pretty much the same way I make any bone broth with one exception. I do not add vinegar. If I am making turkey or chicken broth I do not add the cloves or I half the amount and I do add a couple of tablespoons of white or rice vinegar. I add the vinegar when making beef broth and the cloves.
First fill a large stock pot (mine holds nearly 3 gallons) with Venison bones with or with out meat on them. If there are leg bones I use a hammer, well really it is a 3# hammer, and break all the leg bones to expose as much marrow as I can. All the bones are covered by a couple of inches with water. I simmer on low for a couple of hours skimming off any foam that forms.
After a couple of hours I add
4 or so bay leaves,
2 t whole cloves,
4 cloves of garlic crushed
2 t dried thyme leaves
2 t rosemary leaves
1 lg onion corsley chopped
2 to 3 large carrots sliced in coins
6 stocks celery
1/2 c wine, I often use a white wine but a dry red is nice here or a sherry
1 T whole pepper corns
3 good sized tomatoes chopped
1 T salt
This is all simmered for at least 12 hours and as long as 2 or 3 days, add a bit more water if needed if bones start to get exposed. (poultry broths I simmer no longer than 18 hours, usually more like 10 hours or so)
Once done cooking, strain. Reserve any meat pieces if you wish to add them back to your broth. At this point add salt to taste. I can my broths in quart jars for 90 minutes at 12# of pressure (recommended pressured poundage for our area). If I want to make a soup base with the broth I add 1/4 c diced carrots (or less), 1/2 c diced celery, 1 to 2 T diced tomatoes and 1/3 c diced onions with any meat pieces to each jar before canning. Sometimes I add up to 1/3 c raw barley pearls for a nice barley soup.
Nanna's French Onion Soup
3 large onions coarsely diced
1 stick butter
Cook onions in butter till soft and add
1 T sugar
1/2 t salt
1/4 t black pepper
2 t fresh thyme leaves or 3/4th t dried leaves
continue cooking till onions are golden and add
1 quart of venison broth (can use beef broth in its place for a total of 2 quarts broth for the recipe)
1 quart of beef broth (or 4 t bullion and 4 cups water)
leaves from 1 sprig thyme or heavy pinch dried
1/4 t ground rosemary or 3/4 t dried leaves crumbled
1 1/4 t minced garlic or 2 minced cloves garlic
1/4 t cumin
1/2 t chili powder
1.2 c Sherry (I do not use cooking Sherry but if using cooking sherry please taste as you may need to omit adding any salt)
1/4 to 1/ 2 t salt according to taste
bring all this to a nice simmer and add
1/4 c corn starch mixed with 1/2 c water
bring to a boil and simmer 1 minute
To serve place a slice of a nice crusty chewy bread on top of soup in a oven proof bowl and cover with a couple slices of smoked provolone cheese and place in a 400 degree oven till cheese is bubbly and starting to brown.
