We had a few questions on the Instagram account as well as the Facebook page about some recent photos of venison stock. Here’s the deal, folks: Venison stock is AMAZING. Here are all the usual questions:
Isn’t it too gamey? No
Doesn’t the bone marrow taste like the fat (gamey)? No
If venison fat is gamey, why isn’t the stock, too? After cooling, the fat will render. Once it solidifies, you simply remove the fat and you are good to go.
Why should I go to the trouble? Because you can now make stews, roasts and sauces without having to buy, use, or blend your wild game with beef stock. Because it taste amazing. Because you get increased yield from your deer kills. Because its the right thing to do 🙂
The process if very simple. What you will need:
-A large stock pot
-Bone saw or axe
-Salt, pepper and root vegetables
-anything else you think might tastes good.
The first thing you will need to do is open the bones up so you can harness the good stuff inside. After deboning, take your bones and either saw some openings in them or break them up with a axe like my friend Chris Eberhart does. Leftover meat trimmings on the bone are a good thing. You can also toss in your leftover venison trimmings. Now, put the bones on a roasting pan and place them in the oven at 350-400 F and allow the bones to roast for about 30 minutes. Remove from the oven and place the bones along with root vegetables of your choosing, salt, pepper and anything else that sounds good (go light on the salt, you can always ad more at the time of cooking) and water. Put a lid on it, bring the pot to a boil, and then reduce heat to simmer. You will need to let the stock cook for at least 4 hours. I usually go longer just to be sure. You can make a heavier more concentrated stock, if you wish, or you can cut it with more water for a lighter stock.
You will know your stock is ready when the meat trimmings have lost their flavor (This is because you have drained them of all the goodness they have to offer). The next step is to strain the stock to separate the liquid from the solids. I like to pour my stock into quart size mason jars because this is how I freeze them, but you can use any suitable container.
The final step is to remove the rendered fat. I allow the individual jars to cool and then remove the rendered fat with a spoon. You could use a cheese cloth and pour the stock into another jar. You could also have the stock in a single, large bowl and remove the fat all at once. Regardless, you do need to remove the rendered fat. I freeze my stock in the quart mason jars (allow room for expansion!) and thaw them when needed for stews, roasts, braising , sauces and gravy. Just like that. Happy hunting.