GTA
All Springer/NP/PCP Air Gun Discussion General => Hunting Gate => Wild Game Preparation and Recipes Gate => Topic started by: Samoset on January 07, 2017, 11:59:54 AM
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I try not to waste anything from a harvest so I like to make a roasted bone broth after I get done processing my venison.
I start by cutting the larger marrow bones down into manageable pieces. A hack saw with a clean blade works fine. Then I coat them in tomato paste and roast them at 425 for about 30 minutes. I do not use any
bones from the spinal colum in this broth. Mostly marrow bones .
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After roasting the bones until they are nicely browned I add them to my stock pan and fill with cold water and slowly bring to a simmer. "Using cold water and bring only to a simmer is very important "
I then add my mirepox to the pan I roasted the bones in and roast it for about 30 min at 425f
(http://i674.photobucket.com/albums/vv101/5amoset/stuff/E71BBA4E-A4A3-449D-873F-5CD23586F601.jpg)
(http://i674.photobucket.com/albums/vv101/5amoset/stuff/534DF9A3-1D46-4329-8131-B19DBF191661.jpg)
I add the roasted veggies and some browned venison trim into the stock pan as well
(http://i674.photobucket.com/albums/vv101/5amoset/stuff/84C2A27C-8877-435B-A359-12D6031136EE.jpg)
(http://i674.photobucket.com/albums/vv101/5amoset/stuff/5B62DDE3-AB15-40F0-A21C-191322074FFE.jpg)
It's really important to deglaze your roasting pan get all the tidbits and flavor you can out of that pan. It really helps add a lot of color and flavor to your finished broth.
(http://i674.photobucket.com/albums/vv101/5amoset/stuff/7FE09EFA-FFB5-4CA8-955D-CF438D5E4162.jpg)
The stock pan is now ready for the oven I put it in the oven for 4 hours at 225f then I add my herbs and spices. Pepper corns, bay leaves, thyme, and rosemary "This stock is going to be reduced so now is not the time to salt"
(http://i674.photobucket.com/albums/vv101/5amoset/stuff/F2122570-473A-4244-8581-3438815ACCD2.jpg)
After the herbs are in the pan it's back in the oven at 220f overnight for 12 more hours. Lightly covered with foil.
After about 16 total hours at a lite simmer. it's time remove everything from the stock and strain threw cheese cloth.
(http://i674.photobucket.com/albums/vv101/5amoset/stuff/D40BF48C-213A-499B-B4CB-DF0BAC51F956.jpg)
Now it's time to reduce by 1/4-1/3 then Ice bath and freeze.
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Frozen water bottles and a cooler make a excellent ice bath for rapid cooling a broth. After the broth is cool any fat will solidify and you can separate it from the stock. Venison fat is not very tasty and removing it from the broth will help shelf life tremendously.
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Gladlock freezer containers or mason jars work great for freezing broths.
I did not add any salt to this broth I prefer to do it as I cook with it. If you want to salt it I recommend doing it after it has reduced and before cooling it.
This stuf has some serious flavor and some great vitamins and minerals that are good for you. I use it to make soups, gravey and pretty much anything that calls for a broth.
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Man, you have just gotta stop posting these great deer cooking tips... JK
I think this is the first time I have ever heard of someone using the deer bones to make broth.
I am really impressed to see the amount of work you put in to the broth..
Why didn't you use any bones from the spinal colum?
Now what did you do with the 2 tenderloins?
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Wow. That's a lot of work, but I bet it tastes incredible. Kudos for making that, wish I could try it!
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Jerry, in the South, when the temperatures get really cold [like below 50ºF], southern boys go to cooking stuff.
I had squirrel and wild duck gumbo yesterday - leftovers were lunch today. :P Lip smacking good.
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Backtraps and tenderloin don't usually make more than a day or so .
After doing a little research on the web I decided not use the spinal colum. Just verious different things came up about chronic wasting disease.
And to avoid all conflicts of interest I had plenty of marrow bones .
This stuff is seriously good .
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Backtraps and tenderloin don't usually make more than a day or so .
After doing a little research on the web I decided not use the spinal colum. Just verious different things came up about chronic wasting disease.
And to avoid all conflicts of interest I had plenty of marrow bones .
This stuff is seriously good .
I figured you had a good reason not to use the spinal colum to make the broth. I would pass on it as well after reading your post.
Thanks for the good info. Randy
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Now what did you do with the 2 tenderloins?
Bacon wrapped, chargrilled, BBQ glazed deliciousness.
Shared with the love of my life.
(http://i674.photobucket.com/albums/vv101/5amoset/stuff/B5B53B6F-E3C5-4E41-9916-EF5E09281CDF.jpg)
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Nice job on getting some before and after photos for the tenderloin, great looking dishes too ;)
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Very nice descriptive post! I have absolutely no doubt that you know how to use every part of the deer.
16 hours from start to finish! That's a lot of work for me but I found it very interesting. I had no idea making broth can be that involved. It's all in the details. There is broth and then there is Samoset broth! :) Thank you for sharing your knowledge.
Harry
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My grandmother used to make a similar broth with beef bones. She called it beef tea and said that it was a great fortifier to feed to people with flu, colds, and the like.
Jim
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Concerning the backbone (spinal column): While watching one of the reality TV programs yesterday, there was a tread about a cow/calf that was killed by a bear. Every part of the calf was eaten except the backbone.
It was obvious to me that the bear had read this “Samoset” thread before going out and killing/eating the calf.
There might be a message for all of us there! ;)
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Love some deer bone soup!!! I can it up by the quarts!
Then I found a Pho soup recipe and it's is awesome sauce with deer bones! If you have never had Pho.... Well I feel sorry for you =)
https://steamykitchen.com/271-vietnamese-pho-recipe.html#comments
Replace beef with deer. I like to freeze some loin meat for those raw thin sliced pieces. I usually use the leg bones, but any with marrow will work. Legs bones have the most.