Anybody else making bone stock with your elk or deer bones ?

[HunterGatherer]

 

[willfrye027]

I have, I feel like it tastes a little strong/gamey for me. Maybe I did it wrong.

 

[HunterGatherer]

I have, I feel like it tastes a little strong/gamey for me. Maybe I did it wrong.

Usually if something tastes gamey it’s a sign of spoilage or hair contamination. It’s possible that the bones just weren’t cooled down fast enough after the kill. Been making it for decades and never had a bad batch

 

[Nine Banger]

I want to try this with a white-tailed deer carcass.

 

[ozyclint]

I make bone broth from game kills and home slaughtered animals then pressure can it for storage

 

[MT_Fin]

I have, I feel like it tastes a little strong/gamey for me. Maybe I did it wrong.

If you boil it instead of simmer it for too long it takes on a bitter strong taste.

 

[Soj51hopeful]

I did it once with elk. Wasn’t impressed with the tallow flavor. I’ve also roasted the femur bones and tried the marrow. Still tasted “tallowy” to me. Maybe I did it wrong.

 

[Jason Snyder]

I had to leave all the bones in WY. I’ll do it with deer bones if I kill one.

 

[HunterGatherer]

Yeah you don’t want to boil it unless it’s under pressure (pressure cooker) or you will emulsify the fat into the stock. I pour off all the rendered marrow fat after I roast the bones, before I put them in the pressure cooker. It’s worth figuring it out, as there’s so much good nutrition in the bones and we’re packing them out anyways most of the time.

One thing worth mentioning is that you don’t want to use any vertebrae. The rib bones might also be a little gamey depending on what organs you hit.

If you want a more meaty flavor you can brown some trim and add it in towards the end of cooking or just leave a little extra on the bones when you’re butchering.

If you want the best “gravy” ever, look up a recipe for Demi glacé - basically you add aromatics and meat and reduce the stock by 1/2 for a very concentrated flavor. This is how fancy restaurants build sauces. When it’s done right, the Demi will set up tighter than jello and you can freeze it in cubes and you don’t have to do anything more than bring it to a simmer and pour it over your steaks . I did big write ups on this in other forums back in the day but I don’t think anyone really tried it.

 

[MTbowhunter36]

I haven't used them for bone stock, but I cut them in 1" discs and roast them for the marrow. It's been absolutely delicious. I've used the marrow on homemade sourdough toast or spread it on elk meat.

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[LongWayAround]

I also enjoy making bone stock. Mine gets frozen in a muffin tin. We add the cubes to stews, braises, and ground meat.

 

[HairyScandinavian]

View attachment 949171

I also enjoy making bone stock. Mine gets frozen in a muffin tin. We add the cubes to stews, braises, and ground meat.View attachment 949172

Damn that looks fanfreakingtastic.

 

[HunterGatherer]

View attachment 949171

I also enjoy making bone stock. Mine gets frozen in a muffin tin. We add the cubes to stews, braises, and ground meat.View attachment 949172

Hell yeah ! That shank looks fantastic! We made Birria in the pressure cooker with all the shanks this year. I used to spend so much time cutting all the silver skin out of shanks and neck meat. Now they all just go straight into the pot whole and the silver skin just melts away.

 

[Tod osier]

Love to make it. We make and use a lot every year.