Venison stock

Using the ruler, Betsy cut 2 inch carrots

Betsy and Arnie made our yearly batch of venison stock today (actually it's still simmering). Arnie baked the bones that were left over from de-boning the venison and then Betsy cut up the veggies to put in. He told her to cut the carrots to about two inches, so she got a ruler to make sure they were exact :)

The stock will simmer for about 8 hours and then will be strained through cheesecloth and cooked down until it is about 4 quarts (from 33 quarts). When chilled, the liquid will become gel and then be frozen in one cup sizes for use in many of our meat recipes. It gives a much better taste to recipes than store-bought broth or bullion.