Bone Broth

[johnnytheboy]

I was thinking on boiling the bones of stripped carcasses as the final idea on how to get as much from my deer as possible and freezing in the soup cubes!

Anyone done this, tips advice methods videos?

Any help appreciated!

 

[RM100]

I usually do make this as a basis for my soup, sort of like a Pho. I sling in an onion, bay leaves, peppercorns, star anise and simmer for 6 hours.

 

[shakey jake]

I used to make alot of stock and even went a stage further and made venison consumme to make a deer bull shot.
Peeled carrots, onion, celery, leek, parsley stalk peppercorns, mushroom trimming, bay leaves all fairly classic. If your doing different cooking change the base with regional flavours.
Skim the fat and bubble that come off at the start.
Heston has a method of freezing then defrosting to clear before final reduction
But now i just let the dogs have them

 

[sauer]

I do basic stock but never done comsumme ...
Just used to roast bones then into post with the holy trinity of carrot onion celery

Paul

 

[Buchan]

Roast the bones for about 1/2 hr to give the stock some colour.
Carrot, Onion, celery (not too much of this)
Bay leaves or bouquet garnished with, whole pepper corns
NO SALT!
Bring to boil, skim off scum if you want but drop to low simmer 4 hr or so.
Pick out bones, then strain.
I then run through a muslin cloth and then reduce the stock to about 2/3. I find venison stock doesn't gel as well as beef or chicken
Freeze in marge tubs

 

[TTT]

Roast the bones for about 1/2 hr to give the stock some colour.
Carrot, Onion, celery (not too much of this)
Bay leaves or bouquet garnished with, whole pepper corns
NO SALT!
Bring to boil, skim off scum if you want but drop to low simmer 4 hr or so.
Pick out bones, then strain.
I then run through a muslin cloth and then reduce the stock to about 2/3. I find venison stock doesn't gel as well as beef or chicken
Freeze in marge tubs

I do exactly this and it works a treat. Onion skins (just don't peel the onions) give quite a bit of colour to the stock which may be desirable depending on what you use the stock for. Great for soup, risotto, gravy, ramen noodles, stew and anything else you would use stock for

 

[weblyish]

I do this with all my bones.
Save chicken or bird frozen and add a em when I do deer.
Beef I do separate

Big bones get roasted. Ribs and meaty bits just go straight in

Pepper Herbs onion carrot celery leek etc depending on what I have

2-6 hours depending on how long the rest of my stuff takes.
Then colander too get the bones out and boil down hard too reduce

Boil down fairly concentrated and then leave overnight before skimming the fat and taking off the clear broth leaving the mud at the bottom (good for gravy or pie but no good for clear stock)

Use silicone moulds (8 cavity cake moulds off temu) to freeze lollypops of stock and then you can grab as much as you want

Put it in everything. Boil your veg in it. Etc

 

[RM100]

Roast the bones for about 1/2 hr to give the stock some colour.
Carrot, Onion, celery (not too much of this)
Bay leaves or bouquet garnished with, whole pepper corns
NO SALT!
Bring to boil, skim off scum if you want but drop to low simmer 4 hr or so.
Pick out bones, then strain.
I then run through a muslin cloth and then reduce the stock to about 2/3. I find venison stock doesn't gel as well as beef or chicken
Freeze in marge tubs

I always add at least one Falliw shank and possibly some other bits, as eventually I will shred the meat into it for my soup.

Having shank etc provides a lot of collagen and it really does gel very well indeed

 

[Hayduke]

I like regularly making bone broth. I will scoop out the marrow - the best bit and very healthy don't forget to take it and include in the soup. Roe and fallow my favourites. Red not so much don't like it.

 

[Freeforester]

I was thinking on boiling the bones of stripped carcasses as the final idea on how to get as much from my deer as possible and freezing in the soup cubes!

Anyone done this, tips advice methods videos?

Any help appreciated!

Book: Brodo, by Marco Canora. Good on the principles, even though there is no specific venison broth recipe.

 

[Buchan]

If you want really clear broth then whisk an egg white to soft peak and beat that in to the broth, let simmer for a while then strain through muslin. It's best to do this before reducing to remove "bits"