#3023281 - 11/08/12 01:36 PM
Things to consider: Femur Bones
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Poser
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Two femur bones yielded a easy 6+ quarts of tasty venison stock. You just let the stock cool and peel the layer of rendered fat off the top. This way, you can cook venison roasts and stews without having to buy commercial beef stock nor have to blend wild game with domestic animal products. Beef stock is also kind of pricey, so you can save a good bit of money. Between Deer, Duck and Turkey season, a hunter not never to buy stock again. You can even do the same with squirrel and rabbit.
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#3023288 - 11/08/12 01:44 PM
Re: Things to consider: Femur Bones
[Re: Poser]
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DntBrnDPig
8 Point
Registered: 04/12/05
Posts: 1592
Loc: Cleveland, TN
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Is the stock good? I've been wanting to do some shanks on the next deer I get. Braise them in my smoker... mmmm...mmm
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#3023295 - 11/08/12 01:48 PM
Re: Things to consider: Femur Bones
[Re: DntBrnDPig]
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14 Point
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Yeah, it's great. It's even amazing. You just have to remove any rendered fat before freezing. It's not as much as you think it will be either. While the stock is still hot, it won't taste gamey at all, but the fat will surface and concentrate upon cooling.
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#3023299 - 11/08/12 01:50 PM
Re: Things to consider: Femur Bones
[Re: Poser]
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Poser
14 Point
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Oh, and the shanks will be great, just give them plenty of time, especially on a older deer. You have a lot of tough silver skin to cook down.
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#3023332 - 11/08/12 02:10 PM
Re: Things to consider: Femur Bones
[Re: Poser]
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DntBrnDPig
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I'm going to have to do this. Thanks for the post.
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#3023334 - 11/08/12 02:11 PM
Re: Things to consider: Femur Bones
[Re: DntBrnDPig]
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DntBrnDPig
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I wonder if you strain it through cheese-cloth when its cooling if that would help get all the fat out
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#3023356 - 11/08/12 02:25 PM
Re: Things to consider: Femur Bones
[Re: DntBrnDPig]
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Poser
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I wonder if you strain it through cheese-cloth when its cooling if that would help get all the fat out
Wouldn't hurt. Probably a good idea.
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#3023527 - 11/08/12 04:35 PM
Re: Things to consider: Femur Bones
[Re: Poser]
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Poser
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Here is the rendered fat: Nice and waxy, easy to peel off with a spoon.
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#3023531 - 11/08/12 04:37 PM
Re: Things to consider: Femur Bones
[Re: Poser]
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WMAn
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Did you roast the bones in the oven before cooking the stock?
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#3023537 - 11/08/12 04:40 PM
Re: Things to consider: Femur Bones
[Re: WMAn]
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Poser
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Did you roast the bones in the oven before cooking the stock?
No, I saw a couple of holes in them. You could also shatter them with a axe or hatchet. You do need to open them up, though.
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#3023618 - 11/08/12 05:48 PM
Re: Things to consider: Femur Bones
[Re: Poser]
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cecil30-30
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Yeah, it's great. It's even amazing.
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#3025775 - 11/09/12 08:41 PM
Re: Things to consider: Femur Bones
[Re: Poser]
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TAFKAP
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Registered: 11/06/09
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Yeah, it's great. It's even amazing. You just have to remove any rendered fat before freezing. It's not as much as you think it will be either. While the stock is still hot, it won't taste gamey at all, but the fat will surface and concentrate upon cooling.
Freeze the entire pot of stock, then set the block of ice out to "thaw". The fat will soften first, and you can scrape the whole thing without having to skim and skim and skim and skim and skim.
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#3025964 - 11/10/12 03:42 AM
Re: Things to consider: Femur Bones
[Re: TAFKAP]
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Poser
14 Point
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Yeah, it's great. It's even amazing. You just have to remove any rendered fat before freezing. It's not as much as you think it will be either. While the stock is still hot, it won't taste gamey at all, but the fat will surface and concentrate upon cooling. Freeze the entire pot of stock, then set the block of ice out to "thaw". The fat will soften first, and you can scrape the whole thing without having to skim and skim and skim and skim and skim.
Good idea. Or you could just freeze the individual jars and do the same. The cheese cloth after the fat sets and the stock is cool would work, too. Basically, just seperate the fat an you are good to go.
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#3028769 - 11/12/12 06:14 AM
Re: Things to consider: Femur Bones
[Re: Poser]
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BuckWild
TnDeer Old Timer
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You don't have to freeze it to get the fat off. Just cool it down by sitting the jars in the fridge for a few hours and the fat will lift right off with a spoon...
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#3029231 - 11/12/12 10:26 AM
Re: Things to consider: Femur Bones
[Re: BuckWild]
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Poser
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You don't have to freeze it to get the fat off. Just cool it down by sitting the jars in the fridge for a few hours and the fat will lift right off with a spoon...
Yeah, sorry that wasn't clear. That's exactly what I did.
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It doesn't have to be fun to be fun. Wild & crazy, can't be stopped. Only the strong will survive. Keep your knife sharp and your skillet greasy. http://www.GoCarnivore.com
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#3029329 - 11/12/12 11:44 AM
Re: Things to consider: Femur Bones
[Re: Poser]
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Crosshairy
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Registered: 08/22/06
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Pardon my ignorance, but I assume that the stock can later be frozen with no adverse effects on taste, right?
I think my parents used to recycle old milk jugs to use for keeping stock, but it was in my early childhood and the details have faded.
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#3029380 - 11/12/12 12:08 PM
Re: Things to consider: Femur Bones
[Re: Crosshairy]
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Poser
14 Point
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Pardon my ignorance, but I assume that the stock can later be frozen with no adverse effects on taste, right?
I think my parents used to recycle old milk jugs to use for keeping stock, but it was in my early childhood and the details have faded.
Yes. I freeze them in mason jars that are 80% full to leave from for expansion. Milk jugs would be fine or gatorade bottle etc.
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It doesn't have to be fun to be fun. Wild & crazy, can't be stopped. Only the strong will survive. Keep your knife sharp and your skillet greasy. http://www.GoCarnivore.com
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#3029454 - 11/12/12 12:42 PM
Re: Things to consider: Femur Bones
[Re: Poser]
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Deck78
4 Point
Registered: 10/07/10
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That tallow on the top looks way too good to throw away!
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#3029586 - 11/12/12 01:35 PM
Re: Things to consider: Femur Bones
[Re: Deck78]
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That tallow on the top looks way too good to throw away!
Its not that bad, really, but that is what everyone complains about being gamey.
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