Venison Bone Broth (stock) | Roasted Bones with a Hint of Spice скачать в хорошем качестве

Venison Bone Broth (stock) | Roasted Bones with a Hint of Spice

This is my basic bone stock using deer and elk bones. I typically freeze the bones after butchering and wait for a cold weather window to spend a few days inside. I then remove the bones from the freezer, cut them with a sawzall and roast the bones before starting the pot. I've seen some folks smoking the bones and think that is worth trying as well. One important note - I don't add salt before freezing. I prefer salting before using to meet the needs of specific recipes. I also drink this stuff when I'm feeling sick or low on energy. It's very rich and loaded with nutrients. You can strain with cheesecloth for a cleaner outcome but I don't find it necessary. #venisonrecipe #deerhunting Join my Field Notes Newsletter at zachlazzari.com.