Wild Game Bone Broth- Pressure Canned

A freezer full of the healthiest meat you can get is a huge benefit of harvesting an animal; but did you know that you can fill more than your freezer from you harvest?
You can stock up your pantry as well, using one of the most overlooked parts of the animal: the bones.

Bones are rich in many of the vitamins and minerals that our body’s are lacking.
Bone broth heals the gut, promotes healthy joints, boosts the immune system, promotes tissue regeneration and so much more!
Brewing bones and connective tissue provides natural compounds from the cartilage.  Tissues and bones contain collagen, which, when cooked, turns it to gelatin which provides the body with amino acids, the building blocks of proteins.

As hunters, we have access to the healthiest bones available.
Although we often miss out on this treasure when hunting in the backcountry,  if you do have the option to save the bones, wild game bone broth is one of the most nutritious things you can make and give to your family. 

Use this recipe to make a wonderful bone broth from your harvest.
(We have used this recipe to make bone broth from antelope, elk, deer and wild turkey! But don’t limit yourself!)
 It’s a wonderful base to soup, great to cook rice in or just drink by itself when you feel a cold coming on.

Wild Game Bone Broth

You will need:  

 -Pressure Canner
-Pint or quart sized canning jars with matching lids and rings
-Bones from your harvest
-Veggies for the stock (onions, carrots, celery, garlic, etc.. when I have veggies that are on their way out, or only half used I stick them in the freezer to use later when making broth) 
-Spices (black pepper, thyme, rosemary, sage, etc.) 
-Apple Cider Vinegar
-A large stock pot


  1. Place bones in large stockpot
  2. Add veggies, spices and salt/pepper
  3. Add 1-2 TBS Apple Cider Vinegar (this helps break the bones down and extract minerals from them!)
  4. Cover with cold water, bring to simmer.
  5. Allow stock to simmer for 24-36 hours (This is important as it takes time to soften connective tissue and to extract collagen from it. If you cook your broth for too short a period of time, your broth will lack protein and gelatin, if you cook it too long, you may develop an off flavor!)
  6. Skim impurities from the surface
  7. Strain broth, discard bones and veggie scraps and return stained broth to pot.
  8. Bring to boil
  9. Get pressure canner heating up as you prepare jars and equipment (according to your canners instructions)
  10. Once stock has reached full boil, ladle into hot jars leaving 1” head space. Seal jars and place in pressure canner
  11. Process pints 20 minutes at 10 pounds or quarts for 25 minutes at 10 pounds (**Check owner’s manual to find out if you need to make adjustments for altitude)
  12. Once processing time is complete remove jars from canner and cool completely.
  13. Enjoy one more part of the harvest you worked so hard for!
Originally published in
Great American Wildlife