Bison Broth Recipe
Ingredients
|
12 oz |
Bison Broth Bones |
|
4 |
Carrots |
|
1 |
Onion |
|
4 |
Celery Stalks |
|
1 |
Head Garlic |
|
2 tsp |
Salt |
|
3 tsp |
Black Pepper |
|
1 tsp |
Dried Oregano |
|
1 tsp |
Dried Basil |
|
1 tsp |
Dried Thyme |
|
2 |
Dried Bay Leaves |
|
2 Tbs |
Oil or butter |
|
1 Tbs |
Apple Cider Vinegar (optional) |
Rough chop 2 carrots, 2 celery stalks, 1/2 onion, 1/2 head of garlic and place in the bottom of your roasting pan. Place thawed Prairie Monarch Bison bones on top of the vegetables in the roasting pan, drizzle with 2 Tbs oil or butter, sprinkle with 1 tsp salt and 1 tsp pepper, and roast for 30 minutes at 350 degrees.
While the bones are roasting, rough chop the remaining vegetables.
Put roasted Prairie Monarch Bison bones and remaining ingredients into a large pot.
Pour water into the pot until it just covers all the ingredients. Bring the pot to a boil and then reduce heat to simmer for two to three hours or until carrots are tender.
Remove from heat and let cool. Strain the bones and vegetables from the stock.
Use stock immediately or freeze/can for future use.
