Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: KFhunter on March 28, 2018, 08:27:36 PM
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I always made sure to bone out all my venison and remove all the fat or as much as possible, perhaps I should be doing something with the bones?
http://www.zerotohunt.com/venison-bone-broth-experiment/
I'm going to try this next deer I get, if you've done it how did it taste?
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Just want to add I'm super pissed at my butcher. I had two steers done this fall (one for me, one for family) and I asked for the bones as I've been wanting to make stock/broth and can it.
I got back 1 package of bones I haven't opened up yet to see what they are, total is less than two measly pounds.
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We don’t waste any deer or elk bones other than the spinal column. Everything else gets cooked down over 8-10 hours into bone broth. It’s great stuff! Just throw in some salt and pepper, onions, celery, etc. Cook it, strain it, then reduce until it’s ready to use.
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absolutely. I stay away from the spine too, but everything else goes into the crock pot and simmers with some veggies. Yum!
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Good idea to stay away from any spinal or brain fluid with CWD going around :tup: Humans can get that :o
No spine or head shots either
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Hey KF- I roast the bones in a baking pan and a pretty hot oven until they are browned, and I then simmer those bones with carrots, onions, salt, and savory herbs as others have suggested. Definitely leg bones, femurs etc., but also the shoulder blades and ribs too. The broth freezes OK.
