Bone broth recipe
Since there's a lot of critters getting dropped this time of year, I thought I should post this. First time I made it, I couldn't stop thinking about how many bones I had left in the bush in previous years. It's delicious on its own, freezes well (I use yogurt containers) and works for any recipe requiring stock.
Deer Bone broth
4-6 lbs bones (leg bones, short ribs from above the tenderloins, ribs). Don't strip joints or small bits of meat, that adds to the substance and flavor, but rib meat should be removed as it has layers of tallow.
2 large carrots, chopped
2 celery sticks, chopped
6 Celery tops
2 large onions, quartered
5 bay leaves
1 bunch Parsley, chopped
1 tsp celery seed
1 tbsp thyme
Cut bones into 1-2 inch chunks with saw. Oil roaster well (canola oil). Roast bones uncovered @ 400 for 1 hr. Fill large soup pot 2/3 full with cold water. Put bones and other ingredients in water, add water to fill pot, bring to a slow simmer (do not allow to boil), simmer for at least 4 hrs, longer is better, 12-14 is what I do, some people go even longer. Skim any foam off the top as it forms. Let cool. Pick out big stuff with tongs and discard. Filter through paper towel or cheese cloth. Freeze in yogurt containers or similar. Season with salt and pepper before serving.
Feel free to post up any of your own recipes that use bones!
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