Asian-Inspired Deer Broth
recipe

Preparation Time: 6 hours 30 minutes
Serving Size: 4-6 servings
Ingredients:
- Deer bones
- 2 carrots
- 2 parsnips
- 2 onions
- 2 stalks celery
- 2 bay leaves
- Mixed peppercorns (white, black, and allspice)
- A small bunch of parsley
- A couple of lovage leaves
- 8 dl good deer broth
- 2 spring onion bunches
- Coriander
- 1 stalk lemongrass
- A small piece of ginger
- 1 garlic clove
- 1 mild chili (Aji Cristal)
- 2 kaffir lime leaves
- 1 tsp fish sauce (optional)
- 1 tbsp rice vinegar
- 2 tsp dark sugar
- 1 tbsp soy sauce
- Juice of lime
Instructions:
1. Roast the deer bones in the oven at 250°C (482°F) for about 20 minutes.
2. Peel the carrots and parsnips, and slice them into large pieces. Chop the onions into wedges and cut the celery into chunks.
3. Place the roasted bones in a large pot and add enough water to cover them. Bring the broth to a gentle boil and skim off any foam.
4. Add the vegetables, bay leaves, and peppercorns. Let it simmer gently for about 5 hours.
5. Strain the broth and freeze in suitable portions.
6. To prepare the Asian broth, chop the spring onions, cut the coriander stems and lemongrass, peel and chop the ginger and garlic, and chop the chili.
7. Place all the ingredients in a pot, add 8 dl of deer broth, and simmer for about 10 minutes.
8. Strain the broth again, add lime juice, and taste. Adjust with salt or soy sauce if needed.
9. Enjoy hot, especially on a chilly autumn day!
Nutritional Information (per serving):
- Calories: 150
- Protein: 12g
- Fat: 8g
- Carbohydrates: 10g
- Fiber: 2g
- Sodium: 400mg


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