Bone broth recipe

[3blade]

Since there's a lot of critters getting dropped this time of year, I thought I should post this. First time I made it, I couldn't stop thinking about how many bones I had left in the bush in previous years. It's delicious on its own, freezes well (I use yogurt containers) and works for any recipe requiring stock.

Deer Bone broth

4-6 lbs bones (leg bones, short ribs from above the tenderloins, ribs). Don't strip joints or small bits of meat, that adds to the substance and flavor, but rib meat should be removed as it has layers of tallow.
2 large carrots, chopped
2 celery sticks, chopped
6 Celery tops
2 large onions, quartered
5 bay leaves
1 bunch Parsley, chopped
1 tsp celery seed
1 tbsp thyme

Cut bones into 1-2 inch chunks with saw. Oil roaster well (canola oil). Roast bones uncovered @ 400 for 1 hr. Fill large soup pot 2/3 full with cold water. Put bones and other ingredients in water, add water to fill pot, bring to a slow simmer (do not allow to boil), simmer for at least 4 hrs, longer is better, 12-14 is what I do, some people go even longer. Skim any foam off the top as it forms. Let cool. Pick out big stuff with tongs and discard. Filter through paper towel or cheese cloth. Freeze in yogurt containers or similar. Season with salt and pepper before serving.

Feel free to post up any of your own recipes that use bones!

[Hogie135]

I'm always torn between trying this and saving the bones for my dogs... hunting season is only time they get their raw bones to munch on. Not to derail but along the same lines as using everything from our harvests and something I really want to try is making deer tallow soap

[Bub]

Pretty much what I do. Sounds like honest-food.net (or com, is it?)

Finished simmering the bones earlier today for about 36 hours. Will add the spices and veggies and give it another couple of hours. I freeze it in regular glass preserve jars.

Edit: I do the same with the duck/goose carcasses. A couple of duck carcasses and a few white-fronted geese (Canada geese don't taste the same) is the best stock mix.

[Bub]

Just to show the colour before veggies or anything else but bones and cut-offs are added. These weren't roasted prior to simmering. Simmered for about 34-36 hours.

[calgarychef]

For years I threw out game bones thinking that they would be too strong flavoured for stock, boy was I wrong. It's nice to be wrong sometimes!

Deer and elk make fantastic stock, thanks for reminding us.

[Lastmanstanding]

We process our broth/stock in the pressure canner. Got 20 quarts from the Wife's moose already processed.

[rem338win]

The benefits of eating this type of food commonly cant be over stated. It's also delicious.

I make liver dumplings to add to this broth as well. Man those are good meals.