Bone Stew

[Stephen Graf]

#3464

I was reading some of Dave’s new book Going Trad where he is talking about how he handles an animal once it is down. He was talking about when and when not to leave the big bones in the quarters.

It got me to thinking about the bones. There have been other threads that have come up on the merits of quartering and packing vs. dragging out whole. I have discovered something new since those threads were active. I discovered how good bone stew is!

In the winter, we eat a lot of stew. It’s a good way to use the frozen and canned veggies from last year. And it keeps the body warm when the wood stove is running a little cool. Adding bone stew to the menu has really lived up the mix.

And, it brings up that always moving ethical line about what to bring out of the woods. We all know that we must bring out all the meat. To do less diminishes us. But what about the rest of the animal? I have now learned that the big bones are just as useful, and maybe even more nutritious than the meat.

Of course if you have CWD in your area, then the discussion is mute I guess. Being that we are cautioned to not use the bones as the prion seems to concentrate there.

From reading the historical record of our ancestors, I am sure they would look at us as green horns for leaving the big bones and organs behind.

Once you know how good the bones are for you, and how well they eat, I am afraid we really should add the bones to our list to bring out. Bringing the meat out meets just the bare minimum ethical obligation.

Bones are packed with minerals and gelatin. To let these vital nutrients go wastes the gift of life the animal gave us. I know this is easy talk from back east, where the drags as easy. But I have humped out a couple elk out west. And some big mule deer. It can be done, it’s just one more trip.

Anyway, here’s how we use them: After removing the meat from the big bones, I cut them up with a hack saw in 2 inch sections to reveal the marrow. Then I put them in freezer bags in proportions good for a stew. That means a leg’s worth of deer bones per bag.

When it’s time to make stew, I put a bag of bones in the crock pot filled up with water. I let the bones cook for 2 days. At this point they should be soft and clean of marrow. I’ll let the crock pot cool overnight on the porch. In the morning the mixture looks like jello as the gelatin has stiffened. I’ll then scrape any fat off the top and remove the bones.

I’ll move the broth to an iron pot and add vegetables and spices to taste. Usually there is a lot of meat in the pot already as I don’t clean the bones too well.

This makes the hardiest stew I’ve ever had. And boy does it make a body feel good after eating it.

[James Harvey]

#20632

Steve, thanks for sharing that mate! I’d heard old folks talk about bone stew but I always thought it was a depression era joke, like stone soup 😆 It’s something else to try out now. Maybe you should try submitting that to the mag for publication?

The thing that has always justified leaving behind parts of a carcass for me is that some of the kill is returned to ecosystem from whence it came. I reckon that is ok too 😉

Jim

[Etter1]

#20666

I’m always surprised when people chunk a big deer neck. Both the meat on it, and all the marrow in the spinal collumn make for one heck of a good meal.

Way to make the most of your kills!

[grumpy]

#20697

Sounds like something I csn threaten Arwen with. he he:D

[Stephen Graf]

#21249

Etter1 wrote: I’m always surprised when people chunk a big deer neck. Both the meat on it, and all the marrow in the spinal collumn make for one heck of a good meal…

You are spot on! Neck stew is about as good as it gets. I think we have forgotten how good and good for you stews are.

They take a while to prepare, which may be why our fast food nation has lost the ability to make stews. I’m glad to know somebody else out there still takes the time 🙂

[tailfeather]

#21395

A crock pot or other form of slow cooking is your friend. Put it on and forget it for several hours. Neck roasts, round roasts, shoulder roasts…….Meat that falls off the bone…..and broth to boot!

If it didn’t feel like SE Asia outside, I could go for a stew today.

[Robin Conrads]

#21480

T.J. uses a pressure cooker to tame those tougher cuts of wild game, and it takes less time. It does a number on the carrots and potatoes though, so I still prefer the crock pot or Dutch oven method. 😀

[James Harvey]

#21728

On a related note, those of you who hunt bigger game (I’m thinking elk, moose, caribou, without knowing much about them) take the cheeks? That’s an oft ignored cut of beef that I reckon comes out of a dutch oven quite second to none in tenderness and flavour.

[Author]

Posts