Bone broth is reputed to be a healthful and highly beneficial food/drink. Here’s how to make it using the bones from the deer you harvested.
Shawn Woods uses as much as he can from the animals he harvests: the meat, antlers, hide, the fat and even the bones. Here, he makes a delicious and nutritious venison bone broth from a deer he harvested.
Bone broths have been reported to boost the immune system and aid in healing things like asthma, arthritis and allergies. They contain compounds with healing properties, such as collagen, glycine and glutamine. Consuming bone broths is also thought to promote good skin, strengthen joints and enhance your metabolism.
First Woods removes the meat from the bones – or debones the steaks and roasts. Then he uses a bone saw to cut of the joint ends of the bones, revealing the inner marrow. If your stock pot is too small you can even cut pieces such as the shoulder blades in half to help them fit comfortably into the pot.
Next he places all of the bones in a pot to blanch them. This step removes impurities. He doesn’t say it here, but you’ll want to bring these water covered bones to an aggressive simmer for around 15-20 minutes before the next step. If you’re using beef bones or other bones that are heavy in collagen your broth may become gelatinous at room temperature. This is okay, and is actually a sign that you’ve done things right.
Next, remove the bones and place them on a foil-lined baking sheet. Crank your oven up to 400-450 degrees and roast to the point that they’re almost overdone. For about an hour or until they’re nice and dark.
Remove the bones and scrape up all of the little bits that stick to the foil. Add it all to a large stock pot and cover with water. Add a chopped onion or two (or some ramps), peppercorns and even a clove or three of garlic. Cover the pot.
Bring to a simmer and then walk away. Simmer, simmer, simmer. 24 hours is not too long. You want to get all of the good stuff out of those bones. Cool it quickly by adding some ice and transferring to a shallower, wider container. Don’t worry about the ice diluting it. (Don’t let it cool in the fridge – this will invite bacteria.)
There you go. Drink your venison bone broth straight up or use it in cooking. You’re feeling stronger already aren’t you?
Like what you see here? You can read more great articles by David Smith at his facebook page, Stumpjack Outdoors.