Turkey Tail and Venison Bone Broth

This turkey tail and venison bone broth is made from foraged turkey tail mushrooms (Trametes versicolor) and is a delicious drinkable health tonic!

Be sure to properly identify turkey tails as there are many lookalikes out there. This article will help you properly identify: https://practicalselfreliance.com/turkey-tail-mushroom/

I called for venison bone broth in this recipe. It can be made by simmering roasted meaty venison bones for up to 24 hours to create a healthy broth. If you don’t have venison broth, feel free to use any homemade broth, whether it’s mushroom, veggie, beef, chicken, waterfowl, turkey, etc.

Prep Time10 min
Cook Time4 hr
Total Time4 hr 10 min
Yield6-8 cups

Cuisine
- Wild Game
- Wild Edibles
Course
- Drinks
- Soup
Cooking Method
- Simmering

Ingredients

1 cup fresh or dried turkey tail mushroom (Trametes versicolor)
8 cups (2L) venison bone broth OR other homemade broth
1 large onion, skin on, halved
1 large head garlic, halved
1 large carrot, unpeeled, halved lengthwise
1 stalk celery
2 scallions
1 6-inch piece burdock root, peeled and halved lengthwise (optional)
3 dried shiitake mushrooms OR any other dried edible mushrooms
10 peppercorns
1/2 teaspoon prickly ash berries (optional)
2 small sprigs fresh thyme
Kosher or sea salt to taste

Preparation

Add everything except the thyme and salt to a large pot.

Slowly bring to a simmer.

Keep at a bare simmer for 2 hours, then add the thyme sprigs and simmer for another 2 hours on very low heat.

Add a cup or two of water or broth if the liquid level seems to be getting low.

Strain the broth through a fine meshed strainer.

Add salt, stirring in small amounts at a time until you’re happy with the flavour.

Enjoy immediately, or transfer into jars and keep refrigerated for a few days, or freeze for a few months.

This should be enjoyed warm or hot as a sipping soup or beverage.