Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 I've not made stock before- thin broth yes... stock, no. So I'm following the NT recipe for venison stock- right down to including the hooves and antlers. I have the veggies and spice in it-- but it really doesn't smell good. Is it supposed to be such a strong gamey smell that overrides the seasoning, or do I need to do something else to it? It is so intense it knocks me back a few steps when I open the front door. it's been going for approx 14 hrs now- the recipe says between 12 and 72- would longer help it? feeling clueless, Quote Link to comment Share on other sites More sharing options...
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