Venison Stock

[WestKyHunt]

Anybody ever made stock from leftover wild game bones?

Roasted two deer worth of leg bone this morning with avocado oil, salt, and pepper.

 

[WestKyHunt]

Now in the turkey fryer pot with whole onion, garlic, celery, carrots, thyme, and parsley.

 

[WestKyHunt]

Boiling harder than I'm looking for currently. Slowly working the heat down

 

[Nick87]

Looking forward to seeing how it turns out.

 

[Flatbrimmer]

Me too!

 

[WestKyHunt]

Biggest decision I have to make now is whether I want a stock or consumé.

Picked up a pack of a dozen Quart wide-mouth jars with lids for only $12 at Tractor Supply a couple days ago.
Original plan was to 3/4 fill the jars, let cool and then freeze. (Read: too poor for pressure canner).

 

[Nick87]

Biggest decision I have to make now is whether I want a stock or consumé.

Picked up a pack of a dozen Quart wide-mouth jars with lids for only $12 at Tractor Supply a couple days ago.
Original plan was to 3/4 fill the jars, let cool and then freeze. (Read: too poor for pressure canner).

I've never done stock. Can you not just process the hard in water like veggies?

 

[WestKyHunt]

I've never done stock. Can you not just process the hard in water like veggies?

Not acidic enough for a safe water bath canning

 

[Nick87]

Not acidic enough for a safe water bath canning

Gotcha. If it makes you feel better I looked into the canners and I can't afford one either.

 

[BackofBeyond]

Do it every year, and yes, I pressure can it.

Also if you split the bones open, cracking or sawing them in half, it helps get all the good stuff out of the marrow.

 

[BackofBeyond]

Currently have 14 qts of spuds on the make, and another 2 full batches ready to go in.

 

[WestKyHunt]

Eventually I'll fork over the money for a canner, I know I'll use it enough.
Wish list is just a little too long

 

[BackofBeyond]

Eventually I'll fork over the money for a canner, I know I'll use it enough.
Wish list is just a little too long

They are worth it. But keep an eye out at yard sales and estate sales. That’s where I got both mine for significantly less than buying new.

 

[cedahm]

Gotcha. If it makes you feel better I looked into the canners and I can't afford one either.

Same here. And I’ve never had stock go bad by just freezing it (1qt Takeout containers stack nicely and are cheaper than glass)

just made a pile of pheasant stock the other day After we got back from SD.

 

[seeth07]

I freeze all my stock as well and works great. Few key things I've learn. One as already mentioned is to smash your bones so the marrow gets out. Second is to keep smashing your veggies as they cook. When your done, there won't be any resemblance of veggies left. Just bones and pieces of meat. Third and finally is we filter it two times for ease. Do this while it's still boiling hot. First just a typical strainer to get big chunks, then thru cheesecloth.

 

[seeth07]

One last tip, save all your veggie cuts from cooking year long. Ends and leaves of celery. Onion core and outside skin. Ends of carrots. Keep a gallon bag in freezer and keep adding to it. Once we get 2 gallon bags full, it's time to pull out some bones and make a 2 gallon batch

 

[WestKyHunt]

One last tip, save all your veggie cuts from cooking year long. Ends and leaves of celery. Onion core and outside skin. Ends of carrots. Keep a gallon bag in freezer and keep adding to it. Once we get 2 gallon bags full, it's time to pull out some bones and make a 2 gallon batch

Good idea

We keep all our onion and garlic skins to make powder

 

[WestKyHunt]

Off the burner and double strained.

Commence jarring

 

[Flatbrimmer]

Pics of finished stock, pre/post strain?
How long boiling? What’s the benefit of baking the bones prior to the whole boil? I’ve never even read about or attempted this and it sounds so savory I HAVE to try it. lol

 

[seeth07]

Pics of finished stock, pre/post strain?
How long boiling? What’s the benefit of baking the bones prior to the whole boil? I’ve never even read about or attempted this and it sounds so savory I HAVE to try it. lol

You broil them for a bit because it will add a good "roasted" flavor to it. We do ours on low broil for 15 mins. Gets the meat crispy, close to burnt but not quite.