Moose Stock - cooking recipe

Ingredients

2 lbs moose (meat and bones)
10 cups water
1 onion, diced
2 garlic cloves, minced
1 tablespoon parsley, dried
2 bay leaves
1/4 teaspoon marjoram
1/2 teaspoon thyme
1/2 tablespoon salt (might need more, to taste)
1/2 teaspoon pepper (might need more, to taste)
1/2 cup carrot, chopped roughly
2 stalks celery, including leaves

Preparation

Cover meat and bones with water in large pot.
Add remaining ingredients.
Slowly bring to a boil, and then let it simmer for 2 to 3 hours.
Strain and cool in refrigerator until fat solidifies.
Remove fat.
Pour in airtight containers, store in refrigerator for up to 3 days.
Can be frozen.