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Venison soup stock? #7721849
11/19/22 05:21 PM
11/19/22 05:21 PM
Joined: Dec 2006
Posts: 2,277
Waterville Minnesota
M
mudtracker Offline OP
trapper
mudtracker  Offline OP
trapper
M

Joined: Dec 2006
Posts: 2,277
Waterville Minnesota
I'm processing a small deer today. While I've been doing that I have a pot of soup stock going on the stove that had chicken carcasses, pork and beef bones in it.

I'm looking at my tub of deer bones and trimmings. I really get after removing the fat and silver skin from my burger. I am wondering about putting those leg bones and the trimmings in a pot and making venison soup stock. I don't like the taste of the venison fat but I think that will be able to be removed after it cools and sets up.

Who's done this and how did it turn out?


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Re: Venison soup stock? [Re: mudtracker] #7721854
11/19/22 05:31 PM
11/19/22 05:31 PM
Joined: Mar 2013
Posts: 16,344
Fredonia, PA.
Finster Offline
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Finster  Offline
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Joined: Mar 2013
Posts: 16,344
Fredonia, PA.
Gamey and very mineraly, much like liver or other organs the couple of times I have done it. Not to say it's bad, it depends on your taste and what you're doing with it. Canning it is supposed to be a big No-No. I would freeze it in cubes.


I BELIEVE IN MY GOD, MY COUNTRY AND IN MYSELF.
Re: Venison soup stock? [Re: mudtracker] #7721856
11/19/22 05:37 PM
11/19/22 05:37 PM
Joined: Jan 2007
Posts: 19,877
Georgia
warrior Offline
trapper
warrior  Offline
trapper

Joined: Jan 2007
Posts: 19,877
Georgia
I wonder if you crack the bones then roast them before making the stock would do.

Re: Venison soup stock? [Re: mudtracker] #7721858
11/19/22 05:43 PM
11/19/22 05:43 PM
Joined: Jun 2008
Posts: 1,517
el vado, nm
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Tom Fisher Offline
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Tom Fisher  Offline
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Joined: Jun 2008
Posts: 1,517
el vado, nm
We saw the bones(elk,deer) 4-6 inches take about 4 lbs. maybe more bake in oven until nice and brown. In a stock pot add 4 onions rough cut with the "skin" on, bunch of celery, rough cut, lots of carrots! add bones and scrape all the good stuff off pan. Simmer a couple days, liquid will be a golden color, strain and discard the solid stuff. Look up a recipe for french onion soup---will beat anything you get in a restaurant, we chill the stock and remove the tallow before we use it. You can use chicken, turkey, lion bones etc for the stock.

Re: Venison soup stock? [Re: mudtracker] #7721864
11/19/22 05:58 PM
11/19/22 05:58 PM
Joined: Feb 2011
Posts: 811
Interior Alaska
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30/06 Offline
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30/06  Offline
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Joined: Feb 2011
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Interior Alaska
Definitely roast the bones first, until nice and brown. It makes a huge difference. We use chunks of femur, humerus, or pelvis. We basically do the same as Tom Fisher describes above. Works for turkey or chicken too.

Re: Venison soup stock? [Re: mudtracker] #7722264
11/20/22 07:44 AM
11/20/22 07:44 AM
Joined: Dec 2006
Posts: 15,855
West Virginia,age 49
cathryn Offline
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cathryn  Offline
bvr-takr-upr

Joined: Dec 2006
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West Virginia,age 49
A friend bouis the bones with whatever meats left after working it up. They add onions and celery as its cooking.

They swear by it and make it every year.

They can it after cooking for use during winter.

They dont put the liver in theirs.


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Re: Venison soup stock? [Re: mudtracker] #7722305
11/20/22 08:43 AM
11/20/22 08:43 AM
Joined: Jan 2014
Posts: 715
South Central Kansas
KsTrapper88 Offline
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KsTrapper88  Offline
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Joined: Jan 2014
Posts: 715
South Central Kansas
https://www.themeateater.com/cook/recipes/how-to-make-wild-game-stock

We use this MeatEater recipe every year. Much like the recipe Tom gave above with a few little tweaks. Itís excellent stock!


Derek
Re: Venison soup stock? [Re: Finster] #7722313
11/20/22 08:51 AM
11/20/22 08:51 AM
Joined: Mar 2020
Posts: 5,038
W NY
Turtledale Offline
trapper
Turtledale  Offline
trapper

Joined: Mar 2020
Posts: 5,038
W NY
Originally Posted by Finster
Gamey and very mineraly, much like liver or other organs the couple of times I have done it. Not to say it's bad, it depends on your taste and what you're doing with it. Canning it is supposed to be a big No-No. I would freeze it in cubes.

I have made and canned stock many times. Do you know why this is a big no-no? Not saying it isn't but I have had no problems with the jars or my own body after ingesting. I cut and bake the bones and meat on them in the oven then make my stock. After this I can it with salt.


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Re: Venison soup stock? [Re: mudtracker] #7722379
11/20/22 10:06 AM
11/20/22 10:06 AM
Joined: Feb 2014
Posts: 25,009
nm
A
adam m Offline
trapper
adam m  Offline
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A

Joined: Feb 2014
Posts: 25,009
nm
Makes a great stew plus the marrow is awesome. I grew up eating various deer elk and antelope stews.
If you seen my posts, you know nothing goes to waste with me. I pack out everything except guts and process my own.

Last edited by adam m; 11/20/22 10:07 AM. Reason: Added text
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