This year I wanted to put everything on the deer to use – including the bones. So I kept most of the leg bones and cut them into smaller pieces using a tree lopper (those things come in SUPER handy when butchering deer) bagged them up and froze them.
I came across a Youtube video that shows how to make elk stock. Copying that recipe, I went to work.
Disclaimer: I have yet to try this stock in a dish of any sorts, I’ll update this post once I do.
4-5 lbs of deer bones, cut so the marrow shows. Having some meat on the bones is preferable.
3 stalks of celery, cut into 4-6″ pieces
6 carrots, cut up into 4″ pieces
3 large onions, quartered
4 sprigs of rosemary
4 bay leaves
A big stock pot (21 quart)
Preheat the oven to 400 degrees.
Place bones on a baking sheet and roast for 1 hour. If you choose, you can salt the bones and drizzle with olive oil.
After 1 hour, add vegetables to the pan and roast another 20 minutes.
Fill the stock pot with cold water, leaving 6″ of room to add your bones and vegetables.
Wrap the Rosemary and Bay leaves in cheesecloth and tie with butcher’s twine.
After bones and vegetables are done roasting, add to the stock pot.
Simmer on the stove top at least 12 hours. Some say go as long as 72 hours. The longer you go the more nutrients and flavor you’ll get from the marrow. Don’t let it boil or the fat will get emulsified into the broth.
When done, use a tongs to pull out the big pieces. I then use a measuring cup and poured the broth through cheesecloth into large non-metallic bowls and refrigerated overnight.
As the broth cools the fat will move to the top and harden. Scoop the fat off and then put cheesecloth over the top of a measuring cup and ladle the broth into the measuring cup (through the cheesecloth). The cheesecloth will catch any fat or particles you may have missed. Fill the measuring cup to your desired amount and pour into zip loc bags. I went 2 cups per bag.
Lay the bags flat in the freezer and space them out so they will freeze quickly.
I ended up with 26 cups of broth.