Humble Beginnings
Venison Stock {
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Sunday, November 11, 2007
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I thought about it today while we were processing James' buck today: Why not make venison stock? I make just about every other kind of stock, so maybe venison will work, too. I took both sets of ribs (with the meat still on) with 3 carrots and a whole onioin and roasted them at 500° for about 45 minutes. I then put the ribs and vegetables in a stock pot, covered it all with water and simmered for about 6 hours. I also added some celery salt, cracked pepper and garlic cloves to the stock pot. If you have thyme or parsley, you can add those as well. After simmering, I strained the stock into bowls (it took quite a few bowls with the amount of liquid in the stock pot) and then washed out the stock pot. I poured the strained stock back into the stock pot to finish cooling before placing in the fridge for the night. I plan on canning it tomorrow. As for the rib meat, it was incredibly tender. It fell off the bones. So, I de-boned the meat and put it in the freezer for another use. I'm thinking that a Venison Pot Pie might be good later this winter. It filled a quart-size freezer bag with rib meat (yeah!). I hope that the venison stock turns out good. It's the first time I've ever made it...we shall see! { Post a Comment } { Last Page } { Page 83 of 124 } { Next Page } |
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