Venison Glace de Viande

Serve with Hank's Venison with Cumberland Sauce. Makes 6 half-pints. Prep Time: 10 minutes & Cook Time: Overnight

Courtesy of Hank Shaw • Photography by Holly A. Heyser

Fairly difficult

Venison Glace de Viande


For 1 Batch(es)


  • 4 pounds venison bones
  • 4 tablespoons olive oil
  • 2 pig's feet
  • 1 tablespoon(s) crushed juniper berries
  • 2 tablespoon fresh rosemary
  • 1 tablespoon(s) black pepper, cracked
  • 1 tablespoon(s) dried thyme
  • 4 bay leaves
  • 1 onion(s) chopped
  • 2 carrots chopped
  • 2 celery sticks chopped
  • 1/2 bunch(es) parsley, chopped
  • Salt

Venison Glace de Viande Directions

  1. Coat the bones with olive oil and salt well, then roast in a 400°F oven until brown, about an hour. If you can stand it, keep some meat on the bones — shanks are ideal for this. It will make a better broth. Put the bones in a large stockpot. If you want, saw the bones into large pieces with a hacksaw; this lets you fit more bones into the pot, again, making a richer broth. Add the pig’s feet. Cover with cold water and bring to a simmer over medium-high heat.
  2. While the water is heating up, add more water to the roasting pan and let it sit for a few minutes to loosen up the browned bits on the bottom. Use a wooden spoon to scrape up those bits and pour it all into the stockpot.  
  3. Skim the froth that forms on the surface and simmer very gently for at least 4 hours; I let it go eight hours. You want the broth to steam and burble a little, not roil.
  4. Add the remaining ingredients and simmer for another 90 minutes.
  5. Using tongs, grab out all the bones and large bits and discard. Set a paper towel in a fine-mesh sieve that is itself set over another large pot. Ladle the venison broth through the paper towel-lined sieve. Discard the dregs in the broth pot, with will be loaded with sediment and other bits.
  6. Clean the stockpot and return the clarified broth to it, and set it over very low heat on a weak burner. Put the pot a little off-center to the burner, which sets up a circulation pattern that concentrates all the impurities on one side of the pot. This makes them easier to skim off. Let the stock reduce by half or more, very slowly, skimming the surface from time to time. By the time I am usually at the point it’s nighttime, so I let it go overnight. 
  7. The next morning, pour the reduced stock through the same set up as you did before – the strainer with the paper towel in it – into a container. Now’s the time to pour it into small glass jars, leaving about ½ inch headspace or so (glace doesn’t expand as much as stock). Set them in the fridge to cool for a day.  
  8. The next day, if the stock has set up and is a gelatin, label the jars and put in the freezer. They’ll keep in the fridge for about 10 days, and more than a year in the freezer. 

Recipe notes

Glace de viande, essentially meat jelly, is a secret ingredient of many professional chefs. It’s cooked down stock that has some added source of gelatin in it. A spoonful here and there makes everything better. Glace (pronounced glah-ss) freezes really well, too. It takes a long time to make, so make a big batch and freeze it for the rest of the year

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