Save the bones from your next hunt to make some delicious venison stock for soups and more.
Most deer hunters are just trying to fill their freezers with meat. We often chuck the bones from our kills away during deboning or leave them behind at the processor.
Little do we realize we are losing out on one of the most nutritious and delicious parts of the deer: the bone stock.
Write down the recipe below and follow along with the video to learn this simple process to get that little extra from your kills this season.
- 4lbs bones cut to 2-3″ (Preferably legs, knuckles, and neck.)
- 3lbs sinewy meats (Neck and shanks)
- 5 to 7 medium sized carrots roughly chopped
- 2 to 3 medium onions roughly chopped
- 8 to 10 quarts filtered water
- 2 tablespoons whole peppercorns
- Herbs of your choice (Rosemary, thyme, bay leaves, etc.)
- Celery tops from one celery bunch
- One bunch parsley (Add in the last 15 minutes.)
The only utensils you will need are a large baking sheet and a 12 quart stock pot.
This is one of those forgotten things our great grandparents used to do. They knew the value of the nutrition that was locked away inside the bones of wild game and would use it to their full advantage in a numerous variety of stocks.
If this is something you have never done before, I highly suggest trying it at least once. You’ll be surprised to find out how much extra flavor stocks made from the bones of the animals you hunt can add to recipes instead of substituting beef or other stocks in their place.
Another benefit to this recipe: if you have a dog, is you can give them the left over bones that will be littered with delicious flavors from the process. I guarantee that if nothing else works out ,they will love you for it.