Venison soup stock?
#7721849
11/19/22 05:21 PM
11/19/22 05:21 PM
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Joined: Dec 2006
Posts: 2,277 Waterville Minnesota
mudtracker
OP
trapper
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OP
trapper
Joined: Dec 2006
Posts: 2,277
Waterville Minnesota
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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?
WHO MADE THIS MESS ALL OVER MY FLOOR THE MUDTRACKER WAS HERE HE HE HE
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Re: Venison soup stock?
[Re: mudtracker]
#7721854
11/19/22 05:31 PM
11/19/22 05:31 PM
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Joined: Mar 2013
Posts: 16,344 Fredonia, PA.
Finster
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trapper
Joined: Mar 2013
Posts: 16,344
Fredonia, PA.
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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.
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Re: Venison soup stock?
[Re: mudtracker]
#7721858
11/19/22 05:43 PM
11/19/22 05:43 PM
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Joined: Jun 2008
Posts: 1,517 el vado, nm
Tom Fisher
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Posts: 1,517
el vado, nm
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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.
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Re: Venison soup stock?
[Re: mudtracker]
#7722264
11/20/22 07:44 AM
11/20/22 07:44 AM
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Joined: Dec 2006
Posts: 15,855 West Virginia,age 49
cathryn
bvr-takr-upr
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bvr-takr-upr
Joined: Dec 2006
Posts: 15,855
West Virginia,age 49
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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.
IF IDIOTS GREW ON TREES THIS PLACE WOULD BE AN ORCHARD !
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Re: Venison soup stock?
[Re: Finster]
#7722313
11/20/22 08:51 AM
11/20/22 08:51 AM
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Joined: Mar 2020
Posts: 5,038 W NY
Turtledale
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trapper
Joined: Mar 2020
Posts: 5,038
W NY
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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.
NYSTA, NTA, FTA, life member Catt.county trappers
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Re: Venison soup stock?
[Re: mudtracker]
#7722379
11/20/22 10:06 AM
11/20/22 10:06 AM
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Joined: Feb 2014
Posts: 25,009 nm
adam m
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Joined: Feb 2014
Posts: 25,009
nm
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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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