For venison or beef bones, Joints and marrow bones are best, sawed into 2 inch pieces or cracked using a clean hammer on a clean, hard surface (wear eye protection). Ribs are great too -- just trim the meat from between the ribs and set aside with the meat trimmings. Don't be shy about using already cooked bones or carcasses so long as the spices won't interfere with how you plan to use the stock. For fish, using only non-oily fish, use bones, heads, skin, fins. Remove gills. On large fish split the heads. Don't worry about the scales. Adding collagen rich specialty items like calves foot or chicken feet gives a richer texture to the stock. Achilles tendon from deer (or beef) is excellent too. If you are short on connective tissue, or are using already cooked bones (like a roast turkey carcass) you may consider adding powdered unflavored gelatin. This recipe includes holding back the parsley tops and half the aromatics until near the end of the cook. This mixes some brighter, fresher notes in with the deeper flavors of the longer cook. Click here for a detailed treatise on stock
- 7 lbs bones Joints and marrow bones are best. Cut or cracked helps.
- 2 lbs meat - Trimmings, ground, shanks, etc.
- 1 optional calves foot to add body - for beef, pork or venison stock
- 7 optional chicken feet to add body - for poultry or fish stock
- 2 cups onion - rough chopped, skin on is fine (can substitute leeks)
- 1 cup celery - rough chopped, leaves are OK
- 1 cup carrots - unpeeled, rough chopped
- 6 quarts cold water - at least enough to cover the bones
- 2 cups wine - light red for bones from red meats, dry white for poultry or fish
- 12 quarts Minimum pot size - 1/3 more if using pressure cooker
- 1 tbsp black pepper corns
- 5 cloves garlic - skin on, lightly smashed
- 1 tsp dried thyme - triple if using fresh
- 1 lb mushrooms - optional, best with bones from red meats
- 1 bunch parsley - cut the stems off and reserve
- 6 oz tomato paste - (skip this for fish or poultry)
- 5 bay leaves
- Preheat oven to 400°F. Brush bones with olive oil to encourage browning. Place bones on a rack or grate in a roasting pan or rimmed...
- Get the full instructions at Killer Noms Wild Game Recipes and Techniques