- Roasting the deer bones for rich stock
New resolve to add helpful content to this site regularly. I spend much time reading about and trying new foods & cooking techniques. Today’s post is inspired by my neighbors. The 12 year old went deer hunting with dad and his bow. At the end of the last day of hunting a deer approached within range to successfully kill it with an arrow. The weather was quite cool so hanging the carcass in the garage worked great until yesterday when the temperature rose above 40 degrees F. Mom, Dad and boys decided to have a “do it yourself” butchering session in the garage. Since I was not feeling too great, I declined the offer of my participation. I did, however, agree to take on the bones.
The bones were delivered in a white plastic garbage bag around 8 pm last night. Since I was already wearing my pajamas, the bones were stored in the fridge. This morning I plugged in the electric roasting pan. After roasting the bones with onion, celery, garlic and tomato paste, I added about 30 cups of water. After this melange simmers for 12-24 hours, the strained stock will be ready to make fabulous soups.
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