Turkey Tail and Venison Bone Broth

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!

turkey tail mushrooms

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


  • 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



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

Slowly bring to a simmer. 

broth being made

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. 

Turkey Tail and Venison Bone Broth

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

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