[mamadelbosque]

So, my husband got a very nice 7 point buck on tuesday and we butcherd it yesterday, an I decided to save some of the bones to make broth out of... but I really don't know how! Any pointers? My dad just got a nice doe this morning, we're going to butcher her tommorrow.... and I'm trying to decide if I want to save those bones too or not!!

 

[punkrockmomma]

I would make venison stock the same way I make beef stock. Look up recipes that first roast the bones and veggies(carrot, celery, and onion) with tomato paste brushed on them. Then I just throw all of it in my crock pot with lots of herbs, garlic, salt and pepper, and filtered water and let in cook. I usually start mine on high, and after about 8 hours I'll turn it to low and let it simmer for a full day total. This is how we made stock in culinary school and it has always turned out great. I'm sorry it's not more specific I don't use a recipe. That's why I recommend looking up a recipe online, it shouldn't be to hard to find. Also, I use a crock pot just because I have a gas stove and I feel for how long I have to cook a stock it's the safest and cheaper then simmering it all that time on a gas stove. I use a similar formula for all stocks(chicken, lamb, duck, ect.) and they turn out great.

 

[tanyalynn]

I called a few places that processed deer (no hunters in our family) thinking of doing just this last year. I think the biggest hurdle (to me) is getting the bones short enough to fit in your stock pot. After that, I planned to basically follow the homemade broth recipe on the WAPF website...

http://www.westonaprice.org/foodfeatures/broth.html

Okay, apparently I'm lazier than I thought. I skip all the flavorings, just use bones (whatever I have, I usually roast them first), water, and vinegar and after skimming the scum at the beginning, put the stockpot in the oven at 200F for 2 days.

Seems like it should be really good. Let us know how it turns out.