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Deer Soup Stock

Categories: soups, game
Yield: 1 servings
2 ea deer bones, cracked, large
1/8 ts nutmeg
1/16 ts mace
12 ea peppercorns, green, crushed
8 c water
1/4 ts smoked salt

Crack deer bones after removing from meat (large ham bone & pelvic bones, etc). Place in large stew pot, add seasonings. Bring to a boil, then cover and simmer for three hours. Strain stock through tea strainer, then through cloth to remove any particles. Allow to cool, then skim off any fat which accumulates. Use as base for soup or stew.

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