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#3023281 - 11/08/12 01:36 PM Things to consider: Femur Bones
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12564
Loc: Tennessee

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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]
DntBrnDPig
8 Point


Registered: 04/12/05
Posts: 2071
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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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12564
Loc: Tennessee

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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.
_________________________
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.

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#3023299 - 11/08/12 01:50 PM Re: Things to consider: Femur Bones [Re: Poser]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12564
Loc: Tennessee

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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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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.

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#3023332 - 11/08/12 02:10 PM Re: Things to consider: Femur Bones [Re: Poser]
DntBrnDPig
8 Point


Registered: 04/12/05
Posts: 2071
Loc: Cleveland, TN

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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]
DntBrnDPig
8 Point


Registered: 04/12/05
Posts: 2071
Loc: Cleveland, TN

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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]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12564
Loc: Tennessee

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 Originally Posted By: DntBrnDPig
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.
_________________________
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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#3023527 - 11/08/12 04:35 PM Re: Things to consider: Femur Bones [Re: Poser]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12564
Loc: Tennessee

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Here is the rendered fat: Nice and waxy, easy to peel off with a spoon.

_________________________
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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#3023531 - 11/08/12 04:37 PM Re: Things to consider: Femur Bones [Re: Poser]
WMAn
8 Point


Registered: 11/05/10
Posts: 1193
Loc: Williamson County

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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]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12564
Loc: Tennessee

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 Originally Posted By: WMAn
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.
_________________________
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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