So I was boning out a deer today (shot it Thursday).
My Russian friend asked if he could come get the bones, I figured he wanted them for his dogs.
So I show up at his place this evening for tea and sauna and find he has a huge kettle on his stove cooking up the cut up bones for soup stock (they make lots of soup).
I guess I'll find out how it tastes, but has anyone else done this? Does deer marrow have a good flavor?

We do it with our moose bones. Put them in the insta pot. Makes good soup and is pretty good for you I’m told

We do it with our beef soup bones. Some of it gets canned in quart jars for use during the year. Stock will add alot of flavor. Never tried deer only beef and chicken.

I did it with a bear I shot and it was really greasy and not that good.

We save neck bones from moose and deer, Sitka Blacktail, for soup. Both make great tasting stock.

Grandma used to. I watched her as a kid.

I save the leg bones from every deer I can . I leave a bit of meat on the bones and cut them up . Coat with a little olive oil and season with kosher salt,course ground black pepper,onion and garlic powder . Roast the bones at 350 or so until they are good and browned . Put the bones and pan drippings into a stock pot and simmer for several hours .The stock makes an excellent soup base or can be used as the liquid in chili etc .

Just did a batch yesterday. I just throw all the bones in a stock pot, throw in some carrots, celery, and onion or two (skins on), a handful of garlic cloves, whole peppercorns, kosher salt and a couple bay leaves. Let it simmer all day. Skim off the scum every once is while. Strain it and either freeze it or can it.

We do the same as CoonsBane. We make pork, deer, turkey, and chicken. All
Made pretty much the same way. Then can and into the root cellar it goes.

Yup, make stews and soups with deer elk and antelope bones

I made chook bone collagen yesterday and am finishing it up today. Next will be beef and elk bone collagen stock. It is among the most important nutrients one can take. Similar to bone marrow , but slow simmering the bones for 12 to 24 hours, sometimes more. I use a large crock pot, on low setting. You don't want to boil or hard simmer them, just a low barely simmer or nearly so.

Without collagen we would be a puddle on the floor. Collagen depletes with age . It does not spike insulin levels , and does amazing things to help the digestive system, skin, hair, repairing gut ailments and joints. Beef and chook collagen are different and perform different roles in ways with the body, but both are so good for us. Boosts the immune system very much.

It's the stuff my thick chook noodle soup n, that cures colds and flu and other viruses, is made from. I freeze it in jars but keep a jar to drink or use in anything every day. It is so good even taken by itself, with maybe a bit of salt , pepper and AVC .

After I process the chook bone stock I will begin again with my beef and elk bones.

It is about the most important food anyone can have .

Good thread !

I’m green to making bone broth. Once you put bones in crockpot do you need to add some liquid? Do you just skim the top layer and that’s the part you consumed? I’ve heard it’s supposed to be great for you just never tried to make. Thanks

This is why you always hear my saying I don't waste any part of big game. I leave very little behind.

No, you drink the broth... the top layer is scum and fat that gets skimmed off. And yes, throw the bones in the crockpot and fill it up with water.

Save your chook and beef , deer, elk, moose, pork...anything bones . I keep them in a big bag in the freezer, a separate bag for chooks and beef. Add to the bag til you get a decent amount. In the pot, add 1/4 cup of apple cider vinegar. The real stuff, not distilled white. Add water til the bones are just covered .

Turn the crock pot on high for the first hour, then turn down to the lowest setting it can go. If it boils or hard simmers, the collagen won't congeal well, when cooled . Let it go for 12 or more hours. Check it at times , I stir mine a bit to mix and turn the bones but it isn't real necessary . I do find I need to add water once in a while .

When you get a nice thick stock , let it cool , taking out the bones before it tries to gel. You won't have the fat layer on the top, it is bone collagen now, with a consistency of jello all the way through. Because the bones I use are cooked already, so no scum forms as it does on uncooked raw bones. Pour it into glass jars before it gels, it will be warm but not too hot, not to the top, and freeze. I keep a jar in the fridge to warm up small amounts to drink with taking supplements, as some supplements will not absorb into the body unless they are combined with an oil or good fat. Like Vit. D.

Do the same with beef or any of the others.

You can use the stock in anything . Or drink it as is, warmed to consistency with a bit of salt, pepper, lemon juice or AVC added to spice it up if desired.

It makes the best chook noodle soup ever, as it is the collagen that helps make us feel better when illness happens.

After T-giving, a Turkey Carcass soup with tons of vegie's and noodles is most welcome!

I do it every year with all big game animals cut the long bones so the marrow will boil out makes the best stock ever and not enough meat left on the bone to feed a magpie. All the gristle, tendons and cartilage give it a good flavor. On deer I do make sure the fat is off as I dont care for it, no fat on antelope and elk is just like beef.

I make soup stock out of beef bones. Bones from deer get thrown in a 35 gallon scrapple pot and cooked clean as part of the process of making scrapple.

We do it mainly with chicken but have dome it with beef and deer. Normally i save.the bones for the dogs but thanks to this thread the next deer we kill probably in the nezt few days i will make some out of deer.

Normally i just use the hole bone and let it cook but it sounds like some of uoy are cutting them up
What with and how small?

PF, I don't cut them. The slow low simmering process leaches the bones over the hours. I did get a huge beef upper leg joint that did need breaking in half in order to fit in my crock pot...but for the most part, smaller bones really don't need cutting. Many are cut already from the butcher.

For game , bones surely can be cut in small lengths to fit in the pot.

My chook broth is now in the freezer with a jar to use everyday in the fridge.

Now there are two crockpots starting the process of my beef and elk bones. I will let them both slow barely simmer all night.
Smells so good and does contribute to warmth of the house while it is snowing/raining outside .