[Carol]

Has anyone ever made broth from venison bones? We’re trying not to waste anything.

I’m planning to make a rich, flavorful broth using venison bones and want to ensure I maximize the flavor while minimizing any waste.

Do you have any tried-and-true methods, tips, or creative uses for the bones, meat scraps, or leftovers after simmering?

I’d also love to hear how you store and use the broth in different dishes.

Looking forward to your advice and ideas!

[Jackie]

I would do bone broth. Roast the bones in the oven first at about 450. Then dump into the largest pot you have. Include onions, celery, garlic, carrots, bay leaves, a few black pepper corns and include any veggie scraps you have.

Do not add salt, salt is added when used in a recipe. Then add 1/4 to 1/2 cup vinegar, depending on how big the pot.

Bring to boil, then put in oven at 300f for 24 or more hours. Strain, chill, defat and freeze or can.

[Melanie]

Yes, I have done it. Cut up bones with a meat cleaver, roast in oven until they smell good. Throw into a pot and begin simmering, scimming any foam. add carrots, onion, and celery, a handful of black peppercorns.

Simmer on low overnight. Cool, strain, and chill. Remove any fat and save as this can be used for making soap.

I put it up in 2 cup lots in quart size freezer bags. Once you learn how to use it as a foundation for a lot of dishes you will feel like you cannot cook without it.

[Suzanne]

You can do bone broth in the crockpot, super easy to cook for a couple days and delicious as a base for soups

[Author]

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