Venison Soup Stock

This is a perfect way to use up those shank bones that are usually thrown out.

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.

venison, bacon fat, water, celery, carrot, onion, garlic cloves, thyme, marjoram, peppercorns, salt, parsley, whole cloves, bay leaves