Archives for : venison

Rattle ‘em Bones

Every year we end up with a large amount of deer meat, which is awesome. We love venison. Normally this deer is already processed into ground, steaks and sausage. Last year though, we were given a skinned back half. After a crash course in deer butchery we ended up with a few roasts and some “steaks”. Unfortunately, a novice deer processors we left a lot of meat on those bones. We decided to keep them for stewing, and you know what? They are freaking delicious.

I fished out the last stew bone the other day and I figured I’d share my easy stew with you. Now, it is easy, but the cook time is long. Most of that is hands off though.

Here is what you’ll need:
Deer Bone (beef works too, actually you can adapt this recipe to any meat)
1 small yellow onion
2 tbsp Chopped garlic (I use the stuff in the jar to avoid stinky fingers)
2 tbsp olive oil
One package of mushrooms
3 Medium carrots
4 Medium potatoes
Salt, black and red crushed pepper

Get out a big stock pot. I use a 10 quart. Throw your bones in with a good pinch of salt and fill with water until just covering the bones. Boil over high heat with the lid on. You need the lid so your water doesn’t dry up. Allow to boil hard for about an hour then turn down to medium.

Double, double, toil and trouble...

Double, double, toil and trouble…

Did I mention I started this around 3pm for a 7pm dinner time?

Grab a small frying pan and add a couple tbsp of olive ad heat. Chop the yellow onion, I like mine chopped into small pieces. Saute the onions over medium heat until they start to caramelize. Add the chopped garlic and saute for another 2-3 minutes. Be careful you don’t burn the garlic, it can get very bitter. Don’t forget to add a inch of sale with each new ingredient you introduce. You could saute in the stock pot before adding the bones and water

The best smell ever.

The best smell ever.

Add the garlic and onions to the pot and continue to simmer. Peel and chop your carrots to the size and shape you like. You can leave the mushrooms whole, but I like to remove the stems and cut them in half. (Don’t throw the stems away, you can use them to make an easy cream of mushroom soup that’s way better than the canned stuff and costs about the same.) Toss them in the pot and continue to simmer over medium heat.

yes, I washed the mushrooms after I cut them.

yes, I washed the mushrooms after I cut them.

About an hour before dinner time, take out the bones and allow them to cool, about 20-30 minutes should do it. Pick the meat and add it back to the pot. Leave the lid off and allow it to simmer. You want it to reduce by about half. My stock pot started about 2/3 full, at the end it was a 1/3.

You want to time your potatoes so they don’t get mushy. I try to get mine in about 30 minutes before I want to serve dinner.

Salt and pepper to taste, really add whatever flavors you like. Before I go nuts, I take out a few baby sized portions to freeze for later.



So that’s it, it takes awhile but well worth it. I use the same method for chicken noodle soup well, I just substitute noodles for potatoes and throw in some celery with the onions. It’s a great use for that left over baked chicken.