Bone broth and stock

[big bang]

Skinned and butchered my second Fallow last night (only took 5 hours ). I’ve saved the bones and am planning to make a load of bone broth and / or stock. I saved the bone connecting the haunches (pelvis I guess) after I sawed through the second (ish) vertebrae in from the back. Is this good for adding to the broth / stock boil up - Americans obvs don’t use anything related to spine for CWD reasons - but I understand it’s not a massive concern in old Blighty just yet (touch wood).

I also saved the silver skin (with attached bits of meat). Can I use this for anything? I could just add to the broth I guess??

Any ideas and thoughts welcome… very much a beginner

 

[weblyish]

Yes all the bones are fine to use for stock if they are undamaged by the shot

You can crack or saw the larger leg bones if you like and saw or chop the ribs to fit better (pruners work well)
All of the silver skin and the big neck tendon goes in
I don't include any shot damaged meat but some people put that in

Throw a few rough chopped onions carrots celery in an oven tray and pile the bones on top and roast for an hour or two to get better flavour and a nice brown stock

I assume you can handle the rest of the process

 

[big bang]

Thanks @weblyish. Yeah was planning to roast off but interesting that you put veg in for that stage. I take it those roast veggies go into the stock simmer pot too.

If you have any tried and tested ideas for the simmering bit, I’d be interested. Planning to throw in a bay leaf along with a few more rough chopped carrots, onions, (garlic?), celery

 

[weblyish]

I always roast the veg to give them some sweetness - but it also keeps the bones out of any liquid so they roast not simmer

I don't peel the onion which again adds colour

The other things which normally go in

Parsley stems
Bay
Black peppcorns
A whole head of garlic sliced
Something acidic usually a splash of sherry vinegar or a quartered lemon

Also leaving the strained stock to sit overnight and then scooping off the top and leaving the sediment at the bottom gets you a nice clear stock if you care enough

For a stock which sets well the shanks help a lot.

 

[Nimrod1960]

Skinned and butchered my second Fallow last night (only took 5 hours ). I’ve saved the bones and am planning to make a load of bone broth and / or stock. I saved the bone connecting the haunches (pelvis I guess) after I sawed through the second (ish) vertebrae in from the back. Is this good for adding to the broth / stock boil up - Americans obvs don’t use anything related to spine for CWD reasons - but I understand it’s not a massive concern in old Blighty just yet (touch wood).

I also saved the silver skin (with attached bits of meat). Can I use this for anything? I could just add to the broth I guess??

Any ideas and thoughts welcome… very much a beginner

As above Chopped o union skin on, carrot, celery . I always roast the bones first, gives more sweetness and colour. Never use boiling water, use cold and bring up to just boiling then in the Aga at 95c over night.
Always comes out clear.
Good luck, enjoy.

 

[big bang]

Thanks guys, really appreciate the advice. Bone broth seems to have become ‘trendy’ again… couldn’t give a monkeys about that but love the fact that this goes a step further to maximising the carcass utilisation, tastes bloody good, and is a health promoting option. Looking forward to some tasty grub

 

[weblyish]

Thanks guys, really appreciate the advice. Bone broth seems to have become ‘trendy’ again… couldn’t give a monkeys about that but love the fact that this goes a step further to maximising the carcass utilisation, tastes bloody good, and is a health promoting option. Looking forward to some tasty grub

If you boil it right down and freeze in ice cube trays you can throw it into steak pan juices for instant gravy

 

[big bang]

If you boil it right down and freeze in ice cube trays you can throw it into steak pan juices for instant gravy

That’s a great tip! Made the broth today and used a portion of it straight away in making a pho… bloody amazing!

 

[doric_prince]

The wife slow cooks the venison bones down with onion etc, low heat overnight, gets the marrow out . if you are a lazy butcher, like me, and leave a bit of the meat on the bone it makes great stock for soups / stew. Cool down and batch freezer for later options as needed.

 

[VSS]

Yep, chuck it all in the stock pot.

(And better to take 5 hours and do a good job than 2 hours and make a hash of it).

 

[Essexsussex]

I put it all in a pressure cooker, then pick meet off the bones which goes to a ragu and the liquid is stock. About an hour.

 

[Heym SR20]

Complete guide to making stock to a full Michelin restaurant standard. Really quite easy, but the roasting of bones and vegetables etc really forces the flavour to next levels. Rather than being insepid fatty smelly concoction, a fine stock underpins everything.

 

[Camdig]

My wife makes bone broth every week with beef bones, she roasts bones then puts them in pressure cooker over night, the results are phenomenal.
We had a venison loin goulash with bone broth stock, also soups and just about everything else she can add it too.

 

[Cyres]

Chop up the bones roast and then simmer in a v large lidded pan. Add whatever veg to the pot. Onions carrot parsnips seasoning and alike. Simmer overnight. Sieve out bones and veg and reduce volume by 50% skim off fat and alike with small sieve as it reduces. Cool and freeze in appropriate volumes.
I witnessed the whole process on Weds evening as I helped my friend butcher up a large fallow buck.
I chopped up the spine and pelvis with an axe, ribs just split up. Leg bones were saw up.
D

 

[RM100]

I eat this everyday.

I sling the bones in water, then low simmer 6-9 hours. I don’t roast anything.

I also add a halved onion, a carrot or two, couple of celery sticks, a large chunk of ginger, a bay leaf and some spices ( peppercorns, fennel seeds, star anise).

For salt, I add a ladle of fish sauce.

The resulting broth should be wobbly when cold, shouldn’t be liquid.