Venison Soup Stock - cooking recipe

Ingredients

3 lbs venison, meat and bones
1/4 cup bacon fat
15 cups water
2 stalks celery, including leaves
1 carrot, chopped
1 onion, chopped
3 garlic cloves, minced
1/4 teaspoon thyme
1/4 teaspoon marjoram
10 peppercorns, crushed
1/2 tablespoon salt (may need more, to taste)
2 sprigs parsley
4 whole cloves
2 bay leaves

Preparation

Cut meat from bones.
Melt bacon fat in a heavy fry pan and brown meat on all sides.
Place browned meat and bones in large pot and cover with water.
Add remaining ingredients.
Cover, bring to a boil on top of stove, then reduce heat and simmer 3 to 4 hours.
Strain, cool and remove the fat that has collected on surface.
Strain again if necessary.
Pour in airtight containers, store in refrigerator for up to 3 days.
Can be frozen.