I had to start a new thread for this one, just because I want to find it again. This is what Steve wrote in his last post on What Ya Got Goin’? Thanks! dwc
We use the bones for stew too. I don’t worry much about the fat. I cut the bones into sections with a hacksaw and freeze them in batches. Basically two leg bones cut into 1 or 2 inch sections. I found that lets the marrow out better. A bit-o-meat left on the bones keeps the locals happy too Very Happy
When it comes time to make stew, I cook the bones in a crockpot for 24 hours to get everything out of them. When done, bones fall apart. When cooled stew gels like jello from all the gelatin.
Fish bones out, add veggies and whatever. Best stew there is.
I heartily endorse the idea of not throwing away any part of an animal that can be turned into food. For a variety of reasons, Lori and I almost always butcher our own game. (Exception: early season elk when the carcass has to get into a meat cooler quickly–we don’t have one.) We simply take all the bones and boil them down into game stock. Chop them up so they will fit into the biggest pot you have, clean out the bottom of the refrigerator (celery, onions, carrots), cover with water, and simmer open to the air, constantly reducing the volume. Add herbs (bay leaf,thyme) according to taste, but don’t add salt and pepper until the very end (easy to add, but impossible to subtract). Strain, cool, place in portion-size Zip-lock bags, then freeze. These will form the base for soups, stews, and sauces for a long time to come. Don