Thread: Made Some Stock from a Recent Deer

As I was butchering a deer a few days ago I started thinking about 'bone broth' and 'stock'. So I put the leg and shoulder bones into a big pot along with some sinewy offcuts (and a splash of vinegar) then simmered them for several hours. I was surprised at how much fat sat on the surface of the finished product. We used some of that gelatinous stock to make gravy to accompany the undercut steaks. To cook the steaks we browned them in a frypan, then placed the whole pan in the oven at around 170 C for maybe 12 minutes. Excellent.

I've set the fat aside, and I am freezing the stock in tapered stainless cups so I can put the whole lot into one freezer bag.