DEER SOUP STOCK

      Title: DEER SOUP STOCK
  Categories: Wildgame, Venison, Soups
       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 and 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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