Being a hunter & angler my goal is to use every single usable part of my harvest game. In this recipe I’ll teach you how to make a delicious stock from discarded bones for your soups and stews. Bones are packed full of flavor, this flavor does not come from the bones themselves but from the marrow with in the bones. Creating your own stock does not take any skill whatsoever, if you can turn the oven and stove top on you can create this wild game stock.
Wild Game Stock
elk, venison, antelope, moose, caribou, bear
4 pounds Game Bones (Any bones work, but legs and shoulders best)
2 Large Onions Wedged
3 Large Carrots Peeled And Halved
4 Celery Stalks Halved
3 1/2 quarts Water
8 sprigs Fresh Parsley
1 teaspoon Dried Thyme
3 Whole Cloves
4 Cloves Garlic Halved
2 Bay Leaves
Preheat oven to 450 degrees. Rinse bones in cold water; arrange bones in large roasting pan. Roast for 30 minutes turning bones once.
Arrange onions, carrots and celery over bones, roast 30 minutes more.
Transfer bones and vegetables to a large stockpot or 5-qt Dutch oven. Skim fat from roasting pan and discard.
To deglaze the roasting pan, add 2 cups of water to roasting pan and cook over medium-high heat, scraping the brown bits and stirring constantly for 2-3 minutes until the mixture reduces by half. Transfer mixture to stalk pot.
Add remaining 3 quarts water, parsley, garlic, cloves, bay leaves, thyme and peppercorns to stalk pot. Bring to a boil over high heat. Reduce heat to medium-low, simmer for 3-4 hours. Skim foam and fat off top occasionally.
Remove stalk from heat; cool slightly . Remove large bones, strain stalk through large sieve or colander lined with several layers of wet cheesecloth. Discard bones and vegetables.
Use stock within 2 days refrigerated or freeze for up to 4 months.
For added flavor you can add one 3oz can of tomato paste when you add the veggies.