Nourish your body with this homemade bison bone broth. Meaty bones, herbs and vegetables simmer for hours, infusing this broth with a rich, savory flavor.
Preheat the oven to 400°F. Place the bones on a large rimmed baking sheet. Drizzle them with olive oil.
Roast in the preheated oven for 30 minutes or until they are browned.
Place the roasted bones in a stockpot. Add the vegetables, dried mushrooms, herbs, peppercorns and vinegar. Add enough cold water to cover the bones and vegetables by 1 to 2 inches.
Bring to a boil over high heat and then reduce heat to a gentle simmer. Simmer, uncovered, for 12 hours. If the water gets too low and bones are exposed, add some more.
Remove the bones and meat from the broth using tongs. You can save the meat for other uses.
Strain the broth through a fine-mesh strainer and then season it with salt and pepper. Let it cool. Transfer to jars and store in the refrigerator or freezer.
Notes
The yield will vary.
As it's simmering, you will start to see foam at the top of the liquid. You can skim the foam within the first hour or two to help achieve a clearer bone broth.
Once the bone broth cools, there will be a layer of fat on top. You can skim it off if that is your preference.
Never leave it out for too long because bone broth spoils quickly. You can store your bison bone broth in the fridge for up to 5 days or freeze it for up to 12 months. Freeze it in ice cube trays if you will be using it in small quantities or in jars for larger quantities.