Venison Bone Broth & Why it's a Staple in my House
So every year the hubby ventures out and most years snags a deer. While he is trimming and cutting, and grinding. I'm chopping veggies and preparing for broth. So why bone broth, you may be asking? Well, I love it for stews and the base to any noodle recipe. My absolute favorite is to drink it from a coffee mug when I feel a little under the weather. It is also another way we honor the animal by using as much of the animal we can, including the bones.
Bone broth, in general, whether it's from beef, chicken, or venison is high in vitamins and minerals like magnesium and calcium. It's also high in collagen which is amazing for aging skin and cushioning joints. It is also high in protein and glutamine. Glutamine is an amino acid that aids in anxiety symptoms, helps reduce sugar cravings, revs up your immune system, which also helps speed up wound healing and gives your body the fuel it needs to recover form your workout or surgery. It also helps with gut inflammation and leaky gut which has been linked to autoimmune diseases. In my family we mostly use it when we are feeling sick. Here is how I prepare it, there are so many recipes out there so feel free to play around until you get it just the way you like it.
VENISON BONE BROTH
Any bones from the deer (I used 4 leg and hip bones)
2 Organic Turnips
4-6 Organic Carrots
2 Large Organic Yellow Onions
10-15 Cloves Organic Garlic
Handful of Organic Rosemary
Handful Of Organic Thyme
Dash of Raw Apple Cider Vinegar
Start by roasting all of your bones on 400F for about 20-30 minutes or until they are browned. Usually your nose knows. Once you start to smell them they are usually done. I then take them out and let them cool so you can handle them. Place them in a large stock pot and add all of your vegetables and herbs. There is no need to peel any of them, not even your onions or garlic, you're going to strain it anyway. Then cover with cold filtered water and add your splash of apple cider vinegar. The apple cider vinegar helps extract the marrow from the bone which is where most of the good stuff is at. Place on low and cover for 48 hours.
Once it has cooled, strain into quart mason jars or I like the plastic quart containers so you can freeze it. Let it cool completely, put the lids on and place in the freezer. Some recipes tell you to remove any fat that settles on top of the broth. I skip that step, not all fat is bad for you and venison fat is very minimal. When you start to feel yucky pull it out and unthaw for a bit at room temperature. I then put it on medium heat in a sauce pan. This is where I think it gets fun! I add enough Himalayan pink salt or sea salt to our liking. If we have sore throats I make it pretty Salty. (note I don't salt while cooking, this is why. I also like a blank canvas for soups and stews. Its minimizes the risk of over salting your dishes) My husband and I like it spicy so we add a dash of homemade habanero sauce or garden grown dried chilis. jalapenos are great too. Let it simmer for about 15-20 min so you get a good spice to it. I've also added drops of garlic oil for an extra immune boost. Nettle and ginger would be a great addition also! You can get pretty creative at this point.
So that's it, super simple. You can use any veggies and herbs that you like. However, the turnip is a must in my book, it gives it a more silky mouth feel. The broth is also a great base to any soup, stew or sauce. You also don't have to use deer bones for this recipe, you can replace them with any bones you like. I hope you try it for yourself. It is an awesome kitchen staple and a great tool when the family is sick with the bug! Have a happy and healthy new year!
Owner of Urban Apothecary