Quick Answer
Yes, you can save venison bones for stock after processing. In fact, venison bones are rich in collagen, which dissolves during cooking and adds flavor and body to your stock. You can use them to make a delicious and nutritious stock.
Preparing Venison Bones for Stock
When preparing venison bones for stock, it’s essential to remove any remaining meat and cartilage. You can do this by simmering the bones in water for about 30 minutes, then straining and scraping off any remaining tissue. This step helps to prevent any off-flavors or textures in your final stock.
Stock Recipe and Cooking Methods
To make a rich and flavorful venison stock, you’ll want to use a combination of bones, vegetables, and aromatics. A good ratio is to use 2-3 pounds of bones for every 2 quarts of water. You can also add onions, carrots, celery, and herbs like thyme and bay leaves to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 6-24 hours, depending on the strength of flavor you prefer. Strain the stock through a fine-mesh sieve, discarding the solids and reserving the liquid. You can then use this stock as a base for soups, stews, or sauces.
Freezer Management and Storage
Once you’ve made your venison stock, it’s essential to store it properly to preserve its flavor and nutritional value. Transfer the stock to airtight containers or freezer bags, making sure to remove as much air as possible before sealing. Label the containers with the date and contents, then store them in the freezer at 0°F (-18°C) or below. Frozen stock can be stored for up to 6 months, and it’s best to use it within 3-4 months for optimal flavor. When you’re ready to use the stock, simply thaw it overnight in the refrigerator or reheat it quickly on the stovetop or in the microwave.
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